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Gail's Chicken Tetrazzini Recipe

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This recipe for Gail's Chicken Tetrazzini, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teressa Johnson Eyler
Added: Sunday, May 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. chopped cooked chicken
1 c. shredded Parmesan cheese
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (10 oz) container refrigerated Alfredo sauce
1 pkg. sliced fresh mushrooms (put in microwave covered with water and cook on high 12 min, and drain,
1/2 c. slivered almond, toasted
1/2 c. chicken broth
1/2 c. white wine
1/4 tsp. freshly ground pepper
7 oz. vermicelli, cooked

Directions:
Directions:
Stir together chicken, 1/2 c. Parmesan cheese, and next 7 ingredients; stir in pasta. Spoon mixture into an 11 x 7' baking dish. Sprinkle with remaining 1/2 c. Parmesan cheese. Bake at 350 for 30 minutes.

Number Of Servings:
Number Of Servings:
6

 

 

 

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