Ingredients
Preparation1 (8-oz.) package vermicelli
2 tablespoons butter 
1 (8-oz.) package sliced fresh mushrooms
3 ounces finely chopped prosciutto
3 cups chopped cooked chicken
1 cup frozen baby English peas, thawed
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 (10-oz.) container refrigerated light Alfredo sauce 
1/2 cup chicken broth 
1/4 cup Marsala
1 cup (4-oz.) shredded Parmesan cheese
1. Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and sauté 5 minutes.
2. Stir together mushroom mixture, chicken, next 5 ingredients, and 1/2 cup cheese; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with remaining 1/2 cup cheese.
3. Bake at 350° for 35 minutes or until bubbly.

Ingredients

  • Preparation(8-oz.) package vermicelli
  • 2 tablespoons butter 
  • (8-oz.) package sliced fresh mushrooms
  • 3 ounces finely chopped prosciutto
  • 3 cups chopped cooked chicken
  • 1 cup frozen baby English peas, thawed
  • (10 3/4-oz.) can reduced-fat cream of mushroom soup
  • (10-oz.) container refrigerated light Alfredo sauce 
  • 1/2 cup chicken broth 
  • 1/4 cup Marsala
  • 1 cup (4-oz.) shredded Parmesan cheese
  1. 1. Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and sauté 5 minutes.
  2. 2. Stir together mushroom mixture, chicken, next 5 ingredients, and 1/2 cup cheese; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with remaining 1/2 cup cheese.
  3. 3. Bake at 350° for 35 minutes or until bubbly.
  1. iwannamakethat posted this