CHICKEN TETRAZZINI CASSEROLE

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Chicken Tetrazzini Casserole image

I have made many Chicken Tetrazzini recipes but I always come back to this one. This also freezes well. Reduced fat and reduced sodium mushroom soup and alfredo sauce can be used to lighten up this dish. Adapted from Southern Living.

Provided by bmcnichol

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups chopped cooked chicken
1 cup shredded parmesan cheese (divided)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (10 ounce) container refrigerated alfredo sauce (or make your own)
1 (3 1/2 ounce) can sliced mushrooms, drained
1/2 cup chicken broth
1/4 cup dry sherry
1/4 teaspoon fresh ground pepper
7 ounces vermicelli, cooked

Steps:

  • Mix together all ingredients except only use 1/2 cup parmesan cheese.
  • Put mixture into a greased 11x7 pan.
  • Sprinkle with remaining 1/2 cup parmesan cheese.
  • Bake at 350° for 25 minutes or until thoroughly heated.

Nutrition Facts : Calories 370.6, Fat 13.1, SaturatedFat 5, Cholesterol 67.2, Sodium 729.5, Carbohydrate 29.9, Fiber 1.2, Sugar 2.2, Protein 30

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