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Chicken Tetrazzini With White Cheddar and Green Chiles

Chicken Tetrazzini With White Cheddar and Green Chiles

Southern Living JANUARY 2009

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

Ingredients

  • 1 (7-oz.) package vermicelli
  • 3 cups chopped cooked chicken
  • 1 cup (4 oz.) shredded white Cheddar cheese
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • 1 (10-oz.) container refrigerated Alfredo sauce
  • 2 (4.5-oz.) cans chopped green chiles, undrained
  • 1/2 cup chicken broth
  • 1/4 cup dry dry white wine
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup slivered almonds

Preparation

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

2. Meanwhile, stir together chicken, 1/2 cup white Cheddar cheese, and next 6 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 white Cheddar cheese.

3. Bake at 350° for 35 minutes or until bubbly.

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Chicken Tetrazzini With White Cheddar and Green Chiles recipe

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