Courtesy of Southern Living Home Cooking Basics, Oxmoor House 2012.
|1 1/2 (8-ounce) packages vermicelli||1 teaspoon seasoned pepper|
|1/2 cup butter||2 cups freshly grated Parmesan cheese, divided|
|1/2 cup all-purpose flour||4 cups diced cooked chicken|
|4 cups milk||1 (6-ounce) jar sliced mushrooms, drained|
|1/2 cup dry white wine||3/4 cup slivered almonds|
|2 tablespoons chicken bouillon granules|
Preheat oven to 350°. 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 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- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.
Bake at 350° for 35 minutes or until bubbly.
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