Chicken Tetrazzini

Recipe from

Southern Living


1/2 cup butter or margarine
1/2 medium-size sweet onion, diced
1/2 cup all-purpose flour
4 cups milk
1/2 cup dry white wine
2 tablespoons chicken bouillon granules
1 teaspoon seasoned pepper
1 1/2 cups freshly grated Parmesan cheese, divided
4 cups diced cooked chicken
12 ounces vermicelli, cooked
1 (6-ounce) jar sliced mushrooms, drained
1 cup soft breadcrumbs
2 tablespoons butter or margarine, melted


Melt 1/2 cup butter in a Dutch oven over medium-high heat; add diced onion, and sauté 5 minutes or until tender.

Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually add milk and wine; cook, whisking constantly, 5 to 6 minutes or until thickened.

Add bouillon granules, seasoned pepper, and 1 cup cheese. Cook, whisking constantly, 1 minute or until bouillon granules dissolve and cheese melts. Remove from heat. Stir in chicken, pasta, and mushrooms. Spoon into a lightly greased 13- x 9-inch baking dish.

Bake chicken mixture, covered, at 350° for 20 minutes.

Stir together remaining 1/2 cup cheese, breadcrumbs, and 2 tablespoons melted butter, and sprinkle evenly over casserole. Bake casserole 10 to 15 more minutes.

July 2002
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