Chicken Tetrazzini With Marsala and Fresh Mushrooms

Chicken Tetrazzini With Marsala and Fresh Mushrooms 


This yummy recipe came as a recipe of the day from myrecipes.com It was from Southern Living magazine January 2009. It was delicious --great as a leftover as well Enjoy!!


Prep: 10 min., Cook: 5 min., Bake: 35 min.
Yield:  Makes 6 servings

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








***** I cooked the chicken in the microcooker either 2 chicken breasts or a package of chicken tenders (from Costco)--cooked for 5 minutes and then used the Salad Chopper shears right in the microcooker and cut up/shredded chicken---very easy !! Great tool! *****

1. Melt butter in a large skillet over medium-high heat; add mushrooms and chopped proscuitto, and sauté 4 to 5 minutes or until tender.
 
Here it is --yummy already!!!

2. Preheat oven to 350°. Prepare pasta according to package directions. Remember do not add the salt until the water comes to a boil (it can due damage to your pans)

3. Meanwhile, stir together mushrooms, chicken, 1/2 cup Parmesan cheese, and next 5 ingredients

Here comes the parmesan cheese...

Now stir in pasta.
 
Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. ( I used a 13x9 stone)

Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.(oops where are the almonds -- a quick glance back to the ingreds photo shows me I forgot to use them!!)


4. Bake at 350° for 35 minutes or until bubbly. Going into the oven now.



Southern Living, JANUARY 2009