Chicken Tetrazzini With Marsala and Fresh Mushrooms

Ingredients

  • 1 cup (4 oz.) shredded Parmesan cheese
  • 3 cups chopped cooked chicken
  • ½ cup slivered almonds
  • ½ cup slivered almonds
  • ¼ teaspoon freshly ground pepper
  • ½ cup chicken broth
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • + 15 more ingredients
    • 1 (7-oz.) package vermicelli
    • ¼ teaspoon freshly ground pepper
    • ½ cup chicken broth
    • ¼ cup dry Marsala
    • 1 (7-oz.) package vermicelli
    • 1 (10-oz.) container refrigerated Alfredo sauce
    • 3 cups chopped cooked chicken
    • 2 tablespoons butter
    • 1 (8-oz.) package sliced fresh mushrooms
    • 1 (8-oz.) package sliced fresh mushrooms
    • ¼ cup dry Marsala
    • 2 tablespoons butter
    • 1 (10 3/4-oz.) can cream of mushroom soup
    • 1 cup (4 oz.) shredded Parmesan cheese
    • 1 (10-oz.) container refrigerated Alfredo sauce

1. Melt butter in a large skillet over medium-high heat; add mushrooms, and sauté 4 to 5 minutes or until tender. 2. Preheat oven to 350°. Prepare pasta according to package directions. 3. Meanwhile, stir together mushrooms, chicken, 1/2 cup Parmesan cheese, and next 5 ingredients; stir in pasta....

View full recipe at My Recipes

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