4 thoughts on “Chicken Marsala Tetrazzini

  1. Recipe:
    Makes 6 to 8 servings
    1 (8 oz) package vermicelli
    2 Tbsp butter
    1 (8 oz) package sliced fresh mushrooms
    3 oz finely chopped prosciutto
    3 cups chopped cooked chicken
    1 cup frozen baby english peas, thawed
    1 (10 3/4 oz) can reduced-fat cream of mushroom soup
    1 (10 oz) container refrigerated light Alfredo sauce
    1/2 cup chicken broth
    1/4 cup Marsala
    1 cup (4 oz) shredded Parmesan cheese

    1. Preheat oven to 350 degrees. Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and sauté 5 minutes.
    2. Stir together mushroom mixture, chicken, next 5 ingredients and 1/2 cup cheese; stir in pasta. Spoon mixture into a lightly greased 11 x 7 inch baking dish; sprinkle with remaining 1/2 cup cheese.
    3. Bake at 350 degrees for 35 minutes or until bubbly.

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