Monday, December 3, 2012

Comfort Food Monday

We've had better Mondays around this house.  My husband is not feeling well and my back, which has been a pain in my rear end for years, has decided to act up at this most inconvenient time.  I guess it's time to take a day "off" in a sense.  We've spent a lot of time this morning doing puzzles and coloring.  I think a movie is in store for this afternoon, as well as our Advent day #3 project:  a paper plate wreath.  

Today I want to share with you an awesome recipe for Chicken Tetrazzini.  It is delicious and a wonderful comfort food.  We first received this meal as a "Mommy Meal" when we had our daughter and it has been in the rotation ever since.  Enjoy this one!

Chicken Tetrazzini with Peas and Mushrooms

1 7 oz. package of vermicelli (I normally use thin spaghetti)
3 cups chopped, cooked chicken (a few chicken breasts works!)
1 cup Parmesan cheese
1 can cream of mushroom soup
1 jar Bertolli Alfredo sauce (I normally use the mushroom)
8 oz. fresh mushrooms, cut up and sauted (or you can just use canned, too)
3/4 c. frozen peas, cooked
3/4 c. chicken broth
1/4 t. ground pepper

Make pasta according to package directions.  Stir together chicken, 1/2 cup parmesan cheese, soup, Alfredo sauce, mushrooms, peas, broth, and pepper.  (To get all of the sauce out of the jar, pour broth into it, shake around, and pour in the bowl).  Stir in pasta.  Put in lightly greased 9X13 baking pan.  Sprinkle with remaining parmesan cheese.  Cover with foil and bake at 350 degrees for 35 minutes or until warm and bubbly.

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