Chicken Tetrazzini
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A italian take on chicken tetrazzini, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 boneless, skinless chicken breasts, boiled until tender and diced
- 1 pkg. vermicelli, halved and cooked in chicken water
- 1 small bottle pimentos, drained
- 1 can cream of chicken soup mix
- 1 jar chicken gravy
- 1 small can mushrooms
- 3 Tbsp. butter
- 1/2 c. Parmesan cheese
- 3 Tbsp. parsley flakes
- 1/2 tsp. garlic, salt and pepper
- paprika
Method
Grease long Pyrex dish.
Mix all ingredients together with half of the Parmesan cheese.
Put in dish and cover with remaining cheese.
Sprinkle with paprika.
Cook uncovered at 350° for 20 minutes until bubbly.
Serves 4 to 6.
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