Chicken Tetrazzini

Chicken Tetrazzini

I made this last night and it was very good. The one thing I love about this recipe is that it freezes beautifully, and I am all about planning ahead. This is one recipe that is well worth the effort.

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 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
1/4 cup slivered almonds

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-x9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.
Bake at 350 for 35 minutes or until bubbly.
Serves 8 to 10
Freezes beautifully