Chicken Tetrazzini With Caramelized Onions Recipe Print Page

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Dinner Recipes

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.

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Chicken Tetrazzini With Caramelized Onions recipe