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Chicken Tetrazzini8 ounces vermicelli or angel hair pasta 1 cup cooked chicken 1/2 cup frozen peas, thawed 1/2 cup milk 1/2 cup sour cream 1/2 cup parmesan cheese, shredded 1 10 ounce can cream of mushroom soup 1/3 cup bread crumbs 2 tablespoons butter, melted Preheat oven to 400 degrees. Cook pasta according to package directions. Drain, and set aside. Combine peas, milk, sour cream, cheese, soup in a large bowl. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, cooked pasta, chicken, and mushroom mixture to soup mixture, tossing gently to combine. Spoon mixture into a 9 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 400 for 12-15 minutes or until browned and bubbly. Serves 4 |
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