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Chicken Tetrazzini With Marsala and Fresh Mushrooms

Chicken Tetrazzini With Marsala and Fresh Mushrooms

Southern Living JANUARY 2009

  • Yield: Makes 6 servings
  • Cook time:5 Minutes
  • Prep time:10 Minutes
  • Bake:35 Minutes

Ingredients

  • 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

Preparation

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.

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Chicken Tetrazzini With Marsala and Fresh Mushrooms recipe

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