"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Redmon
Added: Monday, July 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups chopped cooked chicken
1 cup shredded Parmesan cheese
1 (10 3/4-ounce) can cream of mushroom soup,
1 (10-ounce) container refrigerated Alfredo sauce
1 (3 1/2-ounce) can sliced mushrooms, drained
1/4 cup slivered almonds, toasted, if desired
1/2 cup chicken broth
1/4 cup dry sherry
1/4 tsp. freshly ground pepper
7 ounces vermicelli, cooked

Directions:
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.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
Approx. 15 min

 

 

 

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