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Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett Photo by: Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Classic Chicken Tetrazzini

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.

Southern Living SEPTEMBER 2010

  • Yield: Makes 8 to 10 servings
  • 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.

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Classic Chicken Tetrazzini recipe

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