Chicken Tetrazzini With Prosciutto and Peas

I usually cook lighter/healthier fare but this is just such a good recipe that I prepare it as written. I've served this three times to different groups of ladies and everyone has loved it and asked for the recipe. It really is delicious.

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.

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.

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.

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!!!!

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.

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.

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!

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!