Light Chicken Tetrazzini

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This came from cooking light as a turkey tetrazzini, but i used leftover chicken which worked well. Very creamy and yummy! This can be made ahead and refrigerated--just bake before you're ready to serve. It makes 6 very generous servings.

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Steps

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Preheat oven to 450 degrees.

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Cook pasta.

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Drain.

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In a large nonstick skillet , add onion powder , sherry , and mushrooms.

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Cover and cook until mushrooms are tender.

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Drain off about half of the liquid.

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In a large bowl , combine peas , milk , sour cream , cheese , and soup.

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Add salt , pepper , pasta , chicken , and mushroom mixture to soup mixture.

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Gently toss to combine.

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Spoon mixture into a 13x9-inch baking dish coated with cooking spray.

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Combine breadcrumbs and butter in a small cup , tossing to combine.

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Sprinkle breadcrumb mixture over pasta mixture.

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Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.

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Ingredients

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vermicelli, cooked chicken, onion powder, salt, black pepper, dry sherry, mushrooms, peas, skim milk, fat free sour cream, parmesan cheese, reduced-fat cream of chicken soup, cooking spray, dry breadcrumbs, butter