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Chicken Tetrazzini Recipe

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

Contributor:  
Contributor:  
Carol Lewis Foster
Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 7 oz. package vermicelli
3 c. chopped chicken or use a whole cooked rotisserie chicken
1 c. shredded Parmesan cheese
1 can cream of mushroom soup
1 jar Bertolli Alfredo Sauce
1 lb. fresh mushrooms, saute
1/2 c. chicken broth
1/4 c. cooking Sherry or white wine
1/4 tsp. pepper
1/2 c. slivered almonds
2 c. Swiss cheese

Directions:
Directions:
Stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in pasta. Put in 11" x 7" baking dish. Sprinkle with remaining 1/2 c. Parmesan cheese, Swiss cheese, and almonds. Bake 350

Number Of Servings:
Number Of Servings:
Serves 6
Personal Notes:
Personal Notes:
To serve 10 to 12, I would make 1 1/2 times the recipe and put it in a 9 "x13" pan. Bake for 1 hour.

 

 

 

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