Makes 4 servings
|8||ounces uncooked vermicelli, broken in half|
|1||can (10-3/4 ounces) condensed cream of mushroom soup, undiluted|
|3||tablespoons dry sherry|
|1/8||to 1/4 teaspoon red pepper flakes|
|2||cups chopped cooked chicken breasts (about 3/4 pound)|
|1||cup frozen peas|
|1/2||cup grated Parmesan cheese|
|1||cup fresh coarse bread crumbs|
|2||tablespoons margarine or butter, melted|
|Chopped fresh basil (optional)|
- Preheat oven to 375°F. Spray 8-inch square baking dish with nonstick cooking spray. Set aside.
- Cook pasta according to package directions until al dente. Drain and set aside.
- Meanwhile, combine soup, half-and-half, sherry, salt and red pepper flakes in large bowl. Stir in chicken, peas and cheese. Add pasta to chicken mixture; stir until pasta is well coated. Pour into prepared dish.
- Combine bread crumbs and margarine in small bowl. Sprinkle evenly over casserole. Bake, uncovered, 25 to 30 minutes or until heated through and crumbs are golden brown. Sprinkle with basil, if desired.
Have rotisserie chicken from your local supermarket for dinner one night and use 2 cups leftover chicken to make Tetrazzini the next.
|Total Fat||20 g|
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