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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have made many Chicken Tetrazzini recipes but I always come back to this one. This also freezes well. Reduced fat and reduced sodium mushroom soup and alfredo sauce can be used to lighten up this dish. Adapted from Southern Living. Ingredients:
3 cups chopped cooked chicken |
1 cup shredded parmesan cheese (divided) |
1 (10 3/4 ounce) can cream of mushroom soup, undiluted |
1 (10 ounce) container refrigerated alfredo sauce (or make your own) |
1 (3 1/2 ounce) can sliced mushrooms, drained |
1/2 cup chicken broth |
1/4 cup dry sherry |
1/4 teaspoon fresh ground pepper |
7 ounces vermicelli, cooked |
Directions:
1. Mix together all ingredients except only use 1/2 cup parmesan cheese.
2. Put mixture into a greased 11x7 pan.
3. Sprinkle with remaining 1/2 cup parmesan cheese.
4. Bake at 350° for 25 minutes or until thoroughly heated.
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