Chicken Tetrazzini With Marsala and Fresh Mushrooms

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes
Bake: 35 Minutes


2 tablespoons butter
1 (8-oz.) package sliced fresh mushrooms
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
1/2 cup chicken broth
1/4 cup dry Marsala
1/4 teaspoon freshly ground pepper
1/2 cup slivered almonds


1. Melt butter in a large skillet over medium-high heat; add mushrooms, and sauté 4 to 5 minutes or until tender.

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

3. Meanwhile, stir together mushrooms, chicken, 1/2 cup Parmesan cheese, and next 5 ingredients; stir in pasta. 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.