Saturday, December 20, 2008

Chicken Tetrazzini

8 ounces Vermicelli, broken in half

1 can (10 1/2 ounces) cream of mushroom soup;undiluted

1/4 cup half & half

3 tablespoons Dry Sherry (i left this out)

1/2 teaspoon salt

1/8 teaspoon red pepper flakes

2 cups chopped cooked chicken breast (about 3/4 pound)

1 cup frozen peas (I USED CANNED)

1/2 cup grated parmesan cheese1 cup fresh coarse bread crumbs ( i used canned)

2 tablespoons butter;melted

1. Preheat oven to 375 degrees F. Spray 8inch square baking dish with non stick coking spray; set aside.

2. Cook Pasta according to package directions. Drain and set aside.

3. Meanwhile combine soup, half and half, sherry, salt, and red pepper flakes in large bowl. Stir in chicken, peas, & cheese. Add pasta; stir until pasta is well coated. Pour into prepared baking dish.

4. Combine Bread Crumbs and butter in a bowl. Sprinkle over casserole; Bake uncovered 25-30 minutes or until heated through and bread crumbs are golden brown.