Chicken Tetrazzini With Prosciutto and Peas

Name: Chicken Tetrazzini With Prosciutto and Peas
Prep time: 10 min
Yield: Makes 6 servings
Ingredients: 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

11 Reviews

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Chicken Tetrazzini With Prosciutto and Peas

Photo: Jennifer Davick; Styling: Lisa Powell Bailey

Prep Time

10 Mins

Cook Time

3 Mins

Bake Time

35 Mins

Yield

Makes 6 servings

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.

Ingredients

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

How to Make It

Step 1

Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp.

Step 2

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

Step 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.

Step 4

Bake at 350° for 35 minutes or until bubbly.

Ratings & Reviews

Delicious casserole

2017-01-30T16:39:03-05:00 tinag1974

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.

mpboccio's Review

2014-03-03T07:44:42-05:00 HalleyWhite

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.

OhLynne9's Review

2013-02-07T05:27:16-05:00 Cherie

N/A

HalleyWhite's Review

2012-06-29T05:37:10-04:00 Lorettalib

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.

kknichols's Review

2011-12-28T07:14:56-05:00 littlefamily

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.

austinfamily's Review

2011-05-24T16:49:48-04:00 fireyone

N/A

tinag1974's Review

2011-01-04T15:30:45-05:00 klove10381

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!!!!

fireyone's Review

2010-03-08T17:03:55-05:00 OhLynne9

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.

Lorettalib's Review

2009-09-27T03:17:07-04:00 austinfamily

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.

klove10381's Review

2009-05-25T22:24:19-04:00 kknichols

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!

Chicken Tetrazzini With Prosciutto and Peas

Ingredients

How to Make It

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Ratings & Reviews

Delicious casserole

mpboccio's Review

OhLynne9's Review

HalleyWhite's Review

kknichols's Review

austinfamily's Review

tinag1974's Review

fireyone's Review

Lorettalib's Review

klove10381's Review

Chicken Tetrazzini With Prosciutto and Peas

Ingredients

How to Make It

You May Like

Build-a-Meal

Read More

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