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Chicken Tettrazini

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Daytime

Published: December 17, 2009

MAKES: 6 SERVINGS PREP: 10 MIN., BAKE: 35 MIN.

Served from a silver chafing dish on a sideboard or passed around the kitchen table for a casual supper, Chicken Tetrazzini reigns as the hallmark of Southern casseroles. This quick-and-easy
version, originally published in 2001, is a five-star favorite with our readers. It's every bit as good prepared with reduced-fat cream of mushroom soup and light Alfredo sauce and freezes beautifully. Be sure to try our new variations-and then create your own special twists.

1 (7-oz.) package vermicelli
3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese, divided
1 (10.75-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 sherry
1/4 tsp. freshly ground pepper
1/2 cup slivered almonds
1. Preheat oven to 350°. Prepare pasta according to package directions.

2. Meanwhile, stir together chicken, 1/2 cup Parmesan 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 1/2cup Parmesan cheese.

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

Chicken Tetrazzini With Marsala and Fresh Mushrooms:
Prep: 10min., Cook: 5 min., Bake: 35 min.
Substitute Marsala for sherry and 1 (8-oz.) package sliced fresh mushrooms for canned mushrooms .Melt 2 Tbsp. butter in a large skillet over medium-high heat; add mushrooms, and saute 4 to 5 minutes or until tender. Proceed with recipe as directed, adding mushrooms with chicken.

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