Easy Chicken Tetrazzini - cooking recipe

Ingredients

8 ounces vermicelli, broken in half
2 tablespoons butter or 2 tablespoons margarine
1 onion, small, diced
2 celery, large stalks, diced
2 garlic cloves, finely chopped (or from a jar)
8 ounces mushrooms, sliced, canned (stems and pieces are fine)
2 (16 ounce) jars alfredo sauce, your favorite brand and flavor blend
black pepper, fresh ground, to taste
cayenne pepper, ground, to taste
2 1/2 cups chicken, cooked, cut in bite-size pieces
4 tablespoons parmesan cheese, grated

Preparation

Prepare pasta per package directions and drain. Set aside.
Saute onion and celery in melted butter until soft.
Add mushrooms and garlic and continue to saute for a few minutes.
Add chicken and sautee with mushrooms and garlic for 2 minutes.
Stir in the 2 jars of alfredo sauce, heat through.
Add ground black pepper and cayenne to taste, mix well.
Place cooked and drained pasta in a 9x13x2 baking dish that has been sprayed with nonstick cooking spray.
Pour alfredo mixture over pasta.
Using 2 forks, blend the pasta and alfredo mixture well.
Sprinkle Parmesan cheese over casserole.
Bake at 350 degrees Fahrenheit for 20 minutes or until heated and cheese is melted.
Let dish set for 10 minutes before serving.