Chicken Tetrazzini with Prosciutto and Peas
This Italian dish makes for a hearty and delicious weeknight meal.
Makes: 8-12
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Ingredients
- 8 ounces dry thin spaghetti or vermicelli
- 4 ounces prosciutto, finely chopped
- 1 large green pepper, seeded and chopped
- 1 small onion, chopped
- 1 cup fresh mushrooms, sliced
- 2 teaspoons fresh garlic, minced
- ¼ cup butter
- ¼ cup all-purpose flour
- ½ teaspoon poultry seasoning
- ½ teaspoon ground white pepper
- 1 ¼ cups milk
- 4 ounces cream cheese
- 2 cups shredded Parmesan cheese
- 1 can cream of chicken and mushroom soup, undiluted
- ¼ cup dry sherry
- 3 cups cooked chicken, diced into ½-inch pieces
- 1 cup frozen baby English peas
- ½ cup canned roasted red peppers, chopped
- ¾ cup sliced almonds
- 1 cup Italian cheese, shredded
- ¼ cup fresh parsley, chopped
Instructions
- Cook pasta al dente according to package directions. Drain, rinse with hot water and set aside.
- Heat oven to 350 degrees. In a large Dutch oven, saute prosciutto, green peppers, onion, mushrooms and garlic in butter over medium heat, stirring constantly until tender. Stir in flour, poultry seasoning and white pepper until smooth. Add milk, cream cheese and 1 ½ cups Parmesan cheese and cook until thickened, stirring gently until cheese melts. Remove from heat and gently stir in mushroom soup, chicken, peas, red peppers and sherry.
- Add cooked pasta to chicken mixture and toss until thoroughly combined. Spread mixture evenly into a 9-by-13-inch pan coated with nonstick cooking spray.
- Combine remaining ½ cup Parmesan cheese with 1 cup Italian cheese. Alternate sprinkling cheeses and almonds in diagonal 1-inch-wide rows across top of casserole. Sprinkle cheese rows with chopped parsley.
- Cover with foil and bake for 25 to 30 minutes, then remove foil and bake for an additional 5 to 10 minutes until cheese is melted, almonds are lightly browned and casserole bubbles around the edges. Allow to sit 5 minutes before serving.
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