Chicken Tetrazzini

Chicken Tetrazzini

• 3 cups chopped cooked chicken (I used half a rotisserie chicken)
• 1 cup shredded Parmesan cheese (can use grated in can)
• 1 (10 3/4-oz) can cream of mushroom soup
• 1 (10-oz) container refrigerated Alfredo sauce (can use light)
• 3/4 cup chicken broth
• 1/4 tsp pepper
• 7 ounces vermicelli, cooked

Preheat oven to 350°.

Prepare pasta according to package directions. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 4 ingredients; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.

Bake for 35 minutes or until bubbly. Turn on broiler and cook until cheese is brown.

Read more at http://www.plainchicken.com/2009/01/chicken-tetrazzini.html#vYfVvcdCqXeyaGjl.99

INGREDIENTS:

3 cups chopped cooked chicken (I used half a rotisserie chicken)

1 cup shredded Parmesan cheese (can use grated in can)

1 (10 3/4-oz) can cream of mushroom soup

1 (10-oz) container refrigerated Alfredo sauce (can use light)

3/4 cup chicken broth

1/4 tsp pepper

7 ounces vermicelli, cooked

HOW TO :

Preheat oven to 350°.

Prepare pasta according to package directions. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 4 ingredients; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.

Bake for 35 minutes or until bubbly. Turn on broiler and cook until cheese is brown.

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