Chicken Tetrazzini (with 4 lovely variations)

6 servings

1 (7oz) package vermicelli
3 cups chopped cooked chicken
1 cup (4 oz) shredded Parmesan cheese
1 (10 3/4oz) can cream of mushroom soup
1 (10oz) container refrigerator alfredo sauce (or make your own or use what you have in the freezer)
1 (4oz) can sliced mushrooms drained (or use fresh sauted sliced mushrooms, that’s what I would do)
1/2 cup chicken broth
1/4 cup dry sherry
1/4 teaspoon freshly ground pepper
1/2 cup slivered almonds
(1)
-Preheat oven to 350 degrees
-Prepare pasta according to package directions
(2)
-Meanwhile, stir together chicken, 1/2 cup Parmesan cheese and next 6 ingredients, stir in pasta.
-Spoon mixture into 6 lightly greased ramekins or a lightly greased 11x7 inch baking dish.
-Sprinkle with Almonds and remaining 1/2 cup Parmesan cheese.
(3)
-Bake @ 350 degrees for 35 minutes or until bubbly.

Variations:
Chicken Tetrazzini with Marsala and Fresh Mushrooms
Substitute Marsala for sherry and 1 (8oz) package of sliced fresh mushrooms for canned mushrooms. Melt 2 tablespoons butter in a large skillet over medium-high heat;add mushrooms, and saute 4 or 5 minutes or until tender. Proceed with recipe as directed adding mushrooms with chicken.

Chicken Tetrazzini with Prosciutto and Peas
Substitute dry white wine for sherry. Saute 3 oz. finely chopped prosciutto in 2 tablespoons vegetable oil in a small skillet over medium high heat for 2 to 3 minutes or until crisp. Proceed with recipe as directed, stirring in prosciutto and 1 cup frozen baby English peas with pasta.

Chicken Tetrazzini with White Cheddar and Green Chiles
Substitute shredded white cheddar for Parmesan; 2 (4.5 oz) cans chopped green chiles undrained for canned mushrooms and dry white wine for sherry. Proceed with recipe as directed.

Chicken Tetrazzini with Caramelized Onions
Melt 2 tablespoons butter in a large skillet;over medium heat; add one large sweet onion diced and saute 20 minutes or until caramel colored. Stir in 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, 1/8 teaspoon pepper. Proceed with recipe as directed, stirring onions in with pasta.