Chicken Tetrazzini

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Chicken Tetrazzini
Photo: Southern Living
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

  • 1/2 cup slivered almonds, toasted

  • 1/2 cup chicken broth

  • 1/4 cup dry sherry

  • 1/4 teaspoon freshly ground pepper

  • 7 ounces vermicelli, cooked

Directions

  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.

  2. Bake at 350° for 25 minutes or until thoroughly heated.

  3. *Reduce-sodium, reduced-fat cream of mushroom soup and lighit alfredo sauce may be substituted.

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