Options

Format:
Include:
PRINT
Chicken Tetrazzini With Caramelized Onions

Chicken Tetrazzini With Caramelized Onions

Southern Living JANUARY 2009

  • Yield: Makes 6 servings
  • Cook time:20 Minutes
  • Prep time:10 Minutes
  • Bake:35 Minutes

Ingredients

  • 2 tablespoons butter
  • 1 large sweet onion, diced
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (7-oz.) package vermicelli
  • 3 cups chopped cooked chicken
  • 1 cup (4 oz.) shredded Parmesan cheese
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • 1 (10-oz.) container refrigerated Alfredo sauce
  • 1 (4-oz.) can sliced mushrooms, drained
  • 1/2 cup chicken broth
  • 1/4 cup dry sherry
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup slivered almonds

Preparation

1. Melt butter in a large skillet over medium heat; add onion, and sauté 20 minutes or until caramel colored. Stir in balsamic vinegar, salt, and 1/8 tsp. pepper.

2. Preheat oven to 350°. Prepare pasta according to package directions.

3. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in pasta and caramelized onion. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.

4. Bake at 350° for 35 minutes or until bubbly.

advertisement

Go to full version of

Chicken Tetrazzini With Caramelized Onions recipe

advertisement