Chicken Tetrazzini

Name: Chicken Tetrazzini
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

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By Southern Living Editors

Published on August 15, 2018

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

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.