Wednesday, November 13, 2013

Classic Chicken Tetratzzini

1 1/2 (8oz) packages vermicelli
1/2 cup butter
1/2 cup 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 (6oz) jar sliced mushrooms, drained
3/4 cup slivered almonds
Garnish: chopped fresh parsley

1. Preheat oven to 350. Prepare pasta according to package directions.
2. 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, mushrooms, and hot cooked pasta.
4. Spoon mixture into a lightly greased 13x9 inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.

TO FREEZE: Level and freeze unbaked casserole up to 1 month. Thaw overnight in fridge. Let stand 30 minutes at room temperature, and bake as directed.

5. Bake at 350 for 35 minutes or until bubbly. Garish, if desired.


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