Classic Chicken Tetrazzini

By LaLaCooks

Ingredients

• 1 1/2  (8-oz.) packages vermicelli
• 1/2  cup  butter
• 1/2  cup  all-purpose flour
• 4  cups  milk
• 1/2  cup  dry white wine
• 2  tablespoons  chicken bouillon granules
• 1  teaspoon  seasoned pepper
• 2  cups  freshly grated Parmesan cheese, divided
• 4  cups  diced cooked chicken
• 1  (6-oz.) jar sliced mushrooms, drained
• 3/4  cup  slivered almonds

Details

Servings 55
Adapted from find.myrecipes.com

Preparation

Step 1

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

2. Meanwhile, melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Whisk in bouillon granules, seasoned pepper, and 1 cup Parmesan cheese.

3. Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.

4. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.

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