Chicken Tetrazzini

Recipe from Southern Living

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  • 3 cups chopped cooked chicken
  • 1 cup shredded Parmesan cheese
  • 1 (10 3/4-ounce) can cream of mushroom soup, undiluted*
  • 1 (10-ounce) container refrigerated Alfredo sauce*
  • 1 (3 1/2-ounce) can sliced mushrooms, drained
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup chicken broth
  • 1/4 cup dry sherry
  • 1/4 teaspoon freshly ground pepper
  • 7 ounces vermicelli, cooked


  1. Stir together chicken, 1/2 cup Parmesan cheese, and next 7 ingredients; stir in pasta. Spoon mixture into 6 lightly greased 6-ounce baking dishes or an 11- x 7-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.
  2. Bake at 350° for 25 minutes or until thoroughly heated.
  3. *Reduce-sodium, reduced-fat cream of mushroom soup and lighit alfredo sauce may be substituted.
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