Food and Recipes Recipes Chicken Tetrazzini Be the first to rate & review! Learn how to make Chicken Tetrazzini. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on August 15, 2018 Print Rate It Share Share Tweet Pin Email 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 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. Bake at 350° for 25 minutes or until thoroughly heated. *Reduce-sodium, reduced-fat cream of mushroom soup and lighit alfredo sauce may be substituted. Rate it Print