Claire's Special Chicken Tetrazzini
Why I Love This Recipe
This is a great casserole to put together! It is super easy, but fancy enough to serve company. This is my favorite meal that my mom makes, and I request it every time I am home. Makes a great one dish meal with a side salad and loaf of French bread.
Submitted by: "Claire Flowers"
Ingredients You'll Need
1 (7 oz.) package of vermicelli or angel hair pasta
3 cups cooked chopped chicken (rotisserie chicken works great)
1 cup shredded Parmesan cheese
1 (10 3/4 oz.) can of cream of mushroom soup
1 (10 oz.) container or jar of Alfredo sauce
1 (4 oz.) can of slice mushrooms, drained
1/2 cup chicken broth
1/4 cup dry white wine or cooking sherry
1/4 teaspoon black pepper
1 cup frozen baby English peas, thawed
1/2 cup slivered almonds (optional)
1. Preheat oven to 350°. Prepare pasta according to package directions.
2. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in pasta, and peas. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.
3. Bake at 350° for 35 minutes or until bubbly.