Classic Chicken Tetrazzini

By izzie

Ingredients

• 1 1/2 (8 oz.) pkg. vernicelli
• 1/2 cup butter
• 1/2 cup all purpose flour
• 4 cups milk
• 1/2 cup dry white wine
• 2 tbsp. chicken bouillon granules
• 1 tsp. 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 8

Preparation

Step 1

Preheat oven to 350 degrees. Prepare pasta according to package directions.

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, 8-10 minutes or until mixture is thickened and bubbly. Whisk in bouillon granules, seasoned pepper, and 1 cup Parmesan cheese.

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

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

Bake at 350 degrees for 35 minutes or until bubbly.