Classic Chicken Tetrazzini

Courtesy of Southern Living Home Cooking Basics, Oxmoor House 2012.

Classic Chicken Tetrazzini

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    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


    Prep: 20 min Total:
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    • 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.

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