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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

chicken tetrazzine Recipe

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This recipe for chicken tetrazzine is from The Great Family Cookbook Project, 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:  
1 (7-oz) pkg vermicelli
3 cups chopped cooked chicken or turkey
1 cup (4-oz) shredded Parmesan cheese, divided
1 (10-oz) cream of mushroom soup
1 (10-oz) container refrigerated alfredo sauce, ( I like trader joe)
1 (4-oz) can sliced mushrooms, drained (I saute mushrooms, much better)
1/2 cup chicken broth, i use my own stock, makes a big difference
1/4 cup dry sherry
1/4 tsp fresh ground pepper
1/2 cup slivered almonds, ( toasted if you want)
Directions:
Directions:
Preheat oven to 350. Prepare pasta according to pkg direction.
Meanwhile, stir together chicken,1/2 cup Parmesan cheese, and next 6 ingredients; stir in pasta. Spoon mixture into 11-7 inch baking dish.
Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.
Bake at 350 for 35 minutes or until bubbly
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I use really good Parmesan cheese in and on top of casserole and I put the almonds in the casserole. Also adding more cheese adds more flavor. Sprinkle with paprika

 

 

 

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