I saw this recipe and thought, why can’t this be made vegetarian? And you know what? It can! And it was good! So good that I am still eating it for lunch for days and days! I used the Morningstar Farms Meal Starters in the chicken flavor. Everything else I left like the recipe says. This was REALLY good. I swear, that refrigerated Alfredo sauce is like the pesto sauce- you can pretty much add it to anything and it makes it good. Toby really liked this and said that it would be good even without the “chicken”. So next time, I think I will add alot more mushrooms. Maybe several different kinds. With this we had some garlic bread. Give this one a try!
rating: 9
Chicken Tetrazzini
(from the Jan. 2009 issue of Southern Living Magazine)
1 7-ounce pkg. vermicelli
3 cups chopped cooked chicken
1 cup (4-ounces) shredded Parmesan cheese
1 (10 3/4 ounce) can Cream of Mushroom soup
1 (10-ounce) container refrigerated Alfredo sauce
1 (4-ounce) can sliced mushrooms, drained
1/2 cup chicken broth
1/2 cup dry sherry
1/4 tsp freshly ground pepper
1/2 cup slivered almonds
1. Preheat oven to 350 degrees F. Prepare pasta according to package directions.
2. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in pasta. Spoon mixture into 6 lightly greased 8-ounce ramekins or a lightly greased 11 x 7 inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.
3. Bake at 350 degrees F. for 35 minutes or until bubbly.
Filed under: main dish, pasta | Tagged: almonds, chicken tetrazzini, fake chicken, meatless, mushrooms, noodles, pasta, sherry, southern living, vegetarian
