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Chicken Marsala Tetrazzini Recipe

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This recipe for Chicken Marsala Tetrazzini is from The Race 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:  
1 (8-oz.) package vermicelli
2 T. butter
1 (8-oz.) package sliced fresh mushrooms
3 oz. finely chopped prosciutto
3 cups chopped cooked chicken
1 cup frozen baby English peas, thawed
1 (10 3/4 oz.) can reduced fat cream of mushroom soup
1 (10-oz.) container refrigerated light Alfredo sauce
1/2 cup chicken broth
1/4 cup Marsala
1 cup (4-oz.) shredded Parmesan cheese
Directions:
Directions:
Preheat oven to 350ºF. Prepare pasta according to package directions. Meanwhile melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto and sauté 5 minutes.

Sir together mushroom mixture, chicken, next 5 ingredients, and 1/2 cup cheese; sir in pasta. Spoon mixture into a lightly greased 11x7 inch baking dish' sprinkle with remaining 1/2 cup cheese.

Bake at 350ºF for 35 minutes or until bubbly.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
55 minutes

 

 

 

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