Chicken Tetrazzini

Chicken Tetrazzini
Chicken Tetrazzini

Chicken Tetrazzini

I have made many Chicken Tetrazzini recipes but I always come back to this one. This also freezes well. Reduced fat and reduced sodium mushroom soup and alfredo sauce can be used to lighten up this dish. Adapted from Southern Living. READY IN: 30mins SERVES: 6 UNITS: US


  • 3 cups chopped cooked chicken
  • 1 cup shredded parmesan cheese divided
  • 10 3/4 ounces can cream of mushroom soup undiluted
  • 10 ounce container refrigerated alfredo sauce (or make your own)
  • 3 1/2 ounce ounce can sliced mushrooms, drained ⁄ cup chicken broth
  • 1 cup dry sherry
  • 1 teaspoon fresh ground pepper
  • 7 ounces vermicelli cooked


  • Mix together all ingredients except only use 1/2 cup parmesan cheese.
    Put mixture into a greased 11×7 pan.
    Sprinkle with remaining 1/2 cup parmesan cheese.
    Bake at 350° for 25 minutes or until thoroughly heated.

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