Chicken Tetrazzini

Recipe by HeidiSue
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces vermicelli, broken into thirds
  • 1
    (10 ounce) container alfredo sauce
  • 1
    (10 ounce) can cream of mushroom soup
  • 3
    cups cooked chicken, chopped
  • 1
    cup shredded parmesan cheese
  • 14
    cup pimento stuffed olive, drained & sliced
  • 2
    tablespoons sherry wine (dry or golden)
  • 14
    cup chopped pecans
Advertisement

DIRECTIONS

  • Preheat oven to 375.
  • Bring medium-size pot of water to a boil over high heat.
  • Add salt, if using, and stir in the vermicelli.
  • Reduce heat to medium-high and cook the vermicelli, uncovered, until al dente (5-7 minutes).
  • Reserve 1/2 a cup of water, then drain the vermicelli well in a coander.
  • Transfer pasta to a large mixing bowl.
  • Add the alfredo sauce, mushroom soup, reserved cooking water, chicken, parmesean, olives and sherry and stir until well combined.
  • Scoop the mixture into a 13x9 dish.
  • Scatter the pecans over the top.
  • Bake the casserole until it is bubbling throughout, 25-30 minutes.
  • Serve immediately.
Advertisement