Chicken Tetrazzini With Prosciutto and Peas

  • littlefamily Posted: 02/05/09
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    This was a good, easy recipe, but I lightened it up a lot. I used fat free cream of mushroom soup, low fat alfredo and did not fry the prosciutto. I also used fresh chopped portobello mushrooms insead of canned. Everyone in the family loved it -- even the kids! I will definitely make it again!

  • klove10381 Posted: 05/26/09
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    Awesome! I really enjoyed this. I did make it a little healthier with healthy soups and alfredo. I used a bottle of wine that has been open forever and it taste perfect! Will def. make again!

  • Lorettalib Posted: 09/27/09
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    The recipe was missing something. It was rather bland. It needs something to perk it up. Red pepper flakes maybe? I would give it another chance, but with adjustments maybe instead of the wine, I would use sherry. The other issue is it is pricey, 6 bucks for the prosciutto and 5 for the Alfredo sauce. I would not say this is a family friendly or budget friendly dish.

  • fireyone Posted: 03/08/10
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    I have an old recipe from the Los Angeles Times for turkey tettrazini that calls for a bechamel sauce you make yourself. It's not difficult. A jarred Alfredo Sauce? Read the ingredients! High in additives and salt and low in taste.

  • tinag1974 Posted: 01/04/11
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    We LOVE this recipe!!! I followed it pretty much to the T and had no problems with it. It does take a while for prep, since there are so many ingredients but it is worth it. We had 4 adults eating over and still had leftovers. YUM!!!!

  • kknichols Posted: 12/28/11
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    Great Recipe! My only constructive criticism is that, I agree it is a little bland. I added a small amount of Tony Chacheres seasoning to spice it up just a bit. My boyfriend loved it. I will make this again.

  • HalleyWhite Posted: 06/29/12
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    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.

  • mpboccio Posted: 03/03/14
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    Very pleasant flavor. Easy to prepare. I would break the vermicelli next time into thirds to make the mixture easier to pour into casserole. I can see this becoming a great standby. I would probably substitute shrimp at some point and perhaps spinach.


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