Community Recipe from
- 3 cup(s) chopped cooked chicken
- 1 cup(s) (4 oz) shredded parmesan cheese
- 1 can(s) cream of mushroom soup
- 1 (10 oz) container refrigerated alfredo sauce
- 1 can(s) (3 1/2 oz) sliced mushroom
- 3/4 cup(s) chicken broth
- 1/4 teaspoon(s) ground pepper
- 7 ounce(s) vermicelli cooked
- Preheat oven to 350°
- Prepare pasta according to package directions.
- Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 5 ingredients; stir in pasta.
- Spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake at 350° for 35 minutes or until bubbly.
This recipe is a personal recipe added by Kermici and has not been tested or endorsed by MyRecipes.
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Chicken Tetrazzini Recipe at a Glance
- COURSE: Main Dishes
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