Classic Chicken Tetrazzini

By june

Ingredients

• 1 1/2 (8 oz) pkgs vermicelli
• 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 time 20mins
Cooking time 55mins

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 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.
Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.
Spoon mixture into a lightly greased 13-x9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.
Bake at 350 degrees for 35 minutes or until bubbly.