Chicken Tetrazzini

• vermicelli↗8 ounces

  broken into thirds

• alfredo sauce1

  10 ounce container

• cream of mushroom soup1

  10 ounce can

• cooked chicken↗3 cups

  chopped

• shredded parmesan cheese↗1 cup
• pimento stuffed olive↗1⁄4 cup

  drained & sliced

• sherry wine↗2 tablespoons

  (dry or golden)

• pecans1⁄4 cup

  chopped

Step-by-step instructions

1. 1

   Preheat oven to 375.

2. 2

   Bring medium-size pot of water to a boil over high heat.

3. 3

   Add salt, if using, and stir in the vermicelli.

4. 4

   Reduce heat to medium-high and cook the vermicelli, uncovered, until al dente (5-7 minutes).

5. 5

   Reserve 1/2 a cup of water, then drain the vermicelli well in a coander.

6. 6

   Transfer pasta to a large mixing bowl.

7. 7

   Add the alfredo sauce, mushroom soup, reserved cooking water, chicken, parmesean, olives and sherry and stir until well combined.

8. 8

   Scoop the mixture into a 13x9 dish.

9. 9

   Scatter the pecans over the top.

10. 10

    Bake the casserole until it is bubbling throughout, 25-30 minutes.

11. 11

    Serve immediately.