Happy Saturday!!! How is everyone’s weekend treating them? Mine is going pretty awesomely (is that a word?) since this girl is visiting me =)
Have you ever made a chicken tetrazzini before? You should…it is awesome. There are many variations – complicated ones with lots of ingredients and simple ones with fewer ingredients. But any way, it is fantastic!
This recipe is definitely one of those simpler ones, made with fewer ingredients. But it is creamy and hearty, with baby peas and mushrooms. You can obviously substitute any ingredients you’d like or just forego something you don’t like.
But this makes an ideal one dish meal! Paired with a salad it would be even better! I made it ahead of time yesterday so I could just pop it in the oven once dinner time came. And this was the outcome:
Perfection! Jen and the hubs LOVES this recipe. Make it…you’ll be happy you did =)
Here’s the recipe for ya
slightly modified from Southern Living
1 (7 oz.) package vermicelli
3 cups chicken, chopped (about 4 medium size breasts)
1 cup Parmesan cheese, shredded
1 can cream of mushroom soup
1 (10 oz.) container alfredo sauce (I used light)
1 (4 oz.) can sliced mushrooms, drained
scant 1/2 cup chicken broth
scant 1/4 cup sherry cooking wine
1/4 tsp. ground pepper
1 cup frozen baby peas
1/2 cup slivered almonds
**Optional: 3 oz. chopped prosciutto (I didn’t use, but plan to in the future!)
Preheat oven to 350 degrees. Prepare pasta according to package directions.
Stir together chicken, 1/2 cup parmesan, and next 7 ingredients. Stir in drained pasta. Spoon mixture into a lightly greased 11 x 7 baking dish or ramekins. Sprinkle with almonds and remaining parmesan.
Bake for about 35 minutes or until hot and bubbly.
P.S. Marley says he’s tired… =)