Chicken Tetrazzini With Caramelized Onions

Prep: 10 min., Cook: 20 min., Bake: 35 min.

Yield: Makes 6 servings

Ingredients

• 2  tablespoons  butter
• 1  large sweet onion, diced
• 1  tablespoon  balsamic vinegar
• 1/4  teaspoon  salt
• 1/8  teaspoon  pepper
• 1  (7-oz.) package vermicelli
• 3  cups  chopped cooked chicken
• 1  cup  (4 oz.) shredded Parmesan cheese
• 1  (10 3/4-oz.) can cream of mushroom soup
• 1  (10-oz.) container refrigerated Alfredo sauce
• 1  (4-oz.) can sliced mushrooms, drained
• 1/2  cup  chicken broth
• 1/4  cup  dry sherry
• 1/4  teaspoon  freshly ground pepper
• 1/2  cup  slivered almonds

Preparation

1. Melt butter in a large skillet over medium heat; add onion, and sauté 20 minutes or until caramel colored. Stir in balsamic vinegar, salt, and 1/8 tsp. pepper.

2. Preheat oven to 350°. Prepare pasta according to package directions.

3. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in pasta and caramelized onion. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.

4. Bake at 350° for 35 minutes or until bubbly.