Chicken Marsala Tetrazzini - cooking recipe

Ingredients

1 (8 ounce) package vermicelli
2 tablespoons butter
1 (8 ounce) package sliced fresh mushrooms
3 ounces finely chopped prosciutto
3 cups chopped cooked chicken
1 cup frozen baby English pea, thawed
1 (10 3/4 ounce) can reduced-fat cream of mushroom soup
1 (10 ounce) container refrigerated light alfredo sauce
1/2 cup chicken broth
1/4 cup marsala
shredded parmesan cheese

Preparation

Preheat oven to 350\u00b0. Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and saute 5 minutes.
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.
Bake at 350\u00b0 for 35 minutes or until bubbly.