This was a good, basic casserole. I did a couple of things differently to make it healthier. I used whole wheat thin spaghetti, low-fat cream of mushroom soup, low-fat Alfredo sauce, and fresh mushrooms (that I sautéed in the pan after I cooked the diced pancetta (drained the pan of most of the pork fat.). Everyone in the family liked this recipe including my 1 year old. It would be easy to make ahead and then just pop in the oven when you get home.
Chicken Tetrazzini With Prosciutto and Peas
In less than an hour, you can create a one-dish dinner that will satisfy the whole family. A hallmark of Southern cooking, this updated main dish stars Alfredo sauce, prosciutto, and Parmesan cheese.
More From Southern Living
Bake: 35 Minutes
- 3 ounces finely chopped prosciutto
- 2 teaspoons vegetable oil
- 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 dry white wine
- 1/4 teaspoon freshly ground pepper
- 1 cup frozen baby English peas, thawed
- 1/2 cup slivered almonds
- 1. Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp.
- 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 prosciutto, pasta, and peas. 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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