Prep 20 mins
Cook 12 mins
This came from Cooking Light as a Turkey Tetrazzini, but I used leftover chicken which worked well. Very creamy and yummy! This can be made ahead and refrigerated--just bake before you're ready to serve. It makes 6 very generous servings.
- 8 ounces uncooked vermicelli
- 1 lb cooked chicken, chopped (your pick--breast, thighs, etc.)
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 tablespoons dry sherry
- 2 (8 ounce) packagespresliced mushrooms
- 1 (8 1/2 ounce) can peas
- 3⁄4 cup skim milk
- 2⁄3 cup fat free sour cream
- 1⁄3 cup grated parmesan cheese
- 1 (10 3/4 ounce) can reduced-fat cream of chicken soup
- cooking spray
- 1⁄3 cup dry breadcrumbs
- 2 tablespoons butter, melted
- Preheat oven to 450 degrees.
- Cook pasta (omit salt and fat).
- In a large nonstick skillet, add onion powder, sherry, and mushrooms.
- Cover and cook until mushrooms are tender (about 4 minutes).
- Drain off about half of the liquid.
- In a large bowl, combine peas, milk, sour cream, cheese, and soup.
- Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture.
- Gently toss to combine.
- Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
- Combine breadcrumbs and butter in a small cup, tossing to combine.
- Sprinkle breadcrumb mixture over pasta mixture.
- Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.
Pretty good overall; I used reduced fat sour cream because I can't bear the sugary taste of fat-free. Made a very nice casserole - definitely something to make at night then throw it in the oven for dinner the next day.