Chicken Tetrazzini

Name: Chicken Tetrazzini
Yield: 6 servings
Ingredients: 3 cups chopped cooked chicken; 1 cup shredded Parmesan cheese; 1 (10 3/4-ounce) can cream of mushroom soup, undiluted*; 1 (10-ounce) container refrigerated Alfredo sauce*; 1 (3 1/2-ounce) can sliced mushrooms, drained; ½ cup slivered almonds, toasted; ½ cup chicken broth; ¼ cup dry sherry; ¼ teaspoon freshly ground pepper; 7 ounces vermicelli, cooked

1 Rating
1 Review

Recipe by Southern Living February 2000

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Yield:

6 servings

Directions

Step 1
Stir together chicken, 1/2 cup Parmesan cheese, and next 7 ingredients; stir in pasta. Spoon mixture into 6 lightly greased 6-ounce baking dishes or an 11- x 7-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.

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Step 2
Bake at 350° for 25 minutes or until thoroughly heated.
Step 3
*Reduce-sodium, reduced-fat cream of mushroom soup and lighit alfredo sauce may be substituted.

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mommy2kh

01/11/2009

I thought this was ok but not great. We did leave out the mushrooms since we don't like those. I think if I were to make it again I would cut down on the sherry because I thought it was over powering. Also, it seemed a bit bland. I'm not sure I would make this version again but will try the variations.

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Chicken Tetrazzini

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Chicken Tetrazzini

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Recipe Summary test

Ingredients

Directions

Reviews (1)

All Reviews for Chicken Tetrazzini