Chicken Tetrazzini

By dorchuk

Ingredients

• 7 ounces uncooked thin spaghetti
• 3 cups chopped cooked rotisserie chicken
• 1 cup shredded Parmesan cheese, divided
• 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
• 1 (10-ounce) container refrigerated Alfredo sauce
• 1 (3-1/2-ounce) can sliced mushrooms, drained
• 1/2 cup slivered almonds, toasted
• 1/2 cup chicken broth
• 1/4 cup dry sherry or 1/4 cup chicken broth
• 1/4 teaspoon freshly ground pepper

Details

Servings 6
Adapted from mrfood.com

Preparation

Step 1

Cook pasta according to package directions; drain.

Preheat oven to 350ºF. Lightly grease 6 small (6-ounce) baking dishes or one large casserole

In a large bowl, stir together chicken, 1/2 cup Parmesan cheese, and remaining ingredients; stir in pasta then spoon mixture into baking dishes. Sprinkle evenly with remaining Parmesan cheese.

Bake 10 minutes, or until golden and bubbly.