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"Those who forget the pasta are condemned to reheat it."--Unknown

Chicken Tetrazzini with Marsala & Fresh Mushrooms Recipe

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This recipe for Chicken Tetrazzini with Marsala & Fresh Mushrooms is from The Walker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. butter
8 oz. sliced fresh mushrooms
7 oz. vermicelli
3 c. cooked chicken breast, chopped
4 oz. shredded Parmesan cheese
1 can cream of mushroom soup (10 3/4 oz.)
10 oz. refrigerated Alfredo sauce
1/2 c. chicken broth
1/4 c.Marsala wine
1/4 t. freshly ground pepper
1/2 slivered almonds
Directions:
Directions:
1. Melt butter in large skillet over medium-high heat; add mushrooms, and saute 4 to 5 minutes or until tender.
2. Preheat oven to 350º. Prepare pasta according to package directions.
3. Meanwhile, stir together mushrooms, chicken, 1/2 c. Parmesan cheese, and next 5 ingredients; stir in pasta. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11x7-inch baking dish. Sprinkle with almonds and remaining 1/2 c. Parmesan cheese.
4. Bake at 350.º for 35 minutes or until bubbly.
Number Of Servings:
Number Of Servings:
6

 

 

 

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