Chicken Tetrazzini With Prosciutto and Peas

Photo by Lisa M.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 3

    ounces finely chopped prosciutto

  • 2

    teaspoons vegetable oil

  • 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

    (4-oz.) can sliced mushrooms, drained

  • 1/2

    cup chicken broth

  • 1/4

    cup dry dry white wine

  • 1/4

    teaspoon freshly ground pepper

  • 1

    cup frozen baby English peas, thawed

  • 1/2

    cup slivered almonds

Directions

1. Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp. 2. Preheat oven to 350°. Prepare pasta according to package directions. 3. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese. 4. Bake at 350° for 35 minutes or until bubbly.

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