If you’re looking for a load of great flavor, this Loaded Tetrazzini Bake is for you! We’ve pretty much jammed everything we could possibly fit into the baking dish to make sure your belly is totally filled and satisfied. There is twirly vermicelli pasta, crispy prosciutto, tender baby English peas, earthy mushrooms, and a creamy, rich sauce… does that sound like that’ll do the trick?! It definitely did for us. The next time hunger strikes and not just any meal will do, fill up with this Loaded Tetrazzini Bake!
Ingredients
- 3 ounces prosciutto, finely chopped
- 2 teaspoons vegetable oil
- 1 (7-ounce) package vermicelli
- 3 cups chicken, cooked and chopped
- 1 cup parmesan cheese, shredded, divided
- 1 (10.75-ounce) can cream of mushroom soup
- 1 (10-ounce) container refrigerated Alfredo sauce
- 1 (4-ounce) can sliced mushrooms, drained
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 1/4 teaspoon freshly ground pepper
- 1 cup frozen baby English peas, thawed
- 1/2 cup slivered almonds
- parsley, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease an 11×7-inch baking dish.
Step 3 –In a small skillet over medium-high heat, sauté the prosciutto in the vegetable oil until crisp, about 2-3 minutes.
Step 4 –In a large pot of salted boiling water, cook the vermicelli to al dente, according to the package directions.
Step 5 –While the vermicelli is cooking, in a bowl, stir the chicken, 1/2 cup of the parmesan cheese, the cream of mushroom soup, the Alfredo sauce, the mushrooms, the chicken broth, the white wine, and the pepper together.
Step 6 –Stir the sautéed prosciutto, the cooked vermicelli, and the peas into the chicken mixture.
Step 7 –Evenly spoon the chicken mixture into the baking dish.
Step 8 –Sprinkle the chicken mixture with the almonds and the remaining parmesan cheese.
Step 9 –Bake the tetrazzini until bubbly, about 30-35 minutes.
Step 10 –Serve the tetrazzini bake garnished with the parsley.
