Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Make a classic comfort food recipe with this chicken casserole. This family-friendly dish takes less than an hour and provides a filling one-dish meal.
Yield:
Makes 8 to 10 servings
Total time:
55 Minutes
Recipe from
Recipe Time
Total:
55 Minutes
Ingredients
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 tablespoons
chicken bouillon granules
1 teaspoon
seasoned pepper
2 cups
freshly grated Parmesan cheese, divided
4 cups
diced cooked chicken
1
(6-oz.) jar sliced mushrooms, drained
3/4 cup
slivered almonds
Preparation
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.
September 2010
