Chicken Tetrazzini With Marsala and Fresh Mushrooms |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter |
1 (8-oz.) package sliced fresh mushrooms |
1 (7-oz.) package vermicelli |
3 cups chopped cooked chicken |
1 cup (4 oz.) shredded parmesan cheese |
1 (10 3/4-oz.) can cream of mushroom soup |
1 (10-oz.) container refrigerated alfredo sauce |
1/2 cup chicken broth |
1/4 cup dry marsala |
1/4 teaspoon freshly ground pepper |
1/2 cup slivered almonds |
Directions:
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. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.
4. Bake at 350° for 35 minutes or until bubbly.
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