Good after Thanksgiving leftover turkey. Add peas tho.
Great recipe - I use an 8-oz package of fresh mushrooms, sliced, and either some thinly sliced red bell pepper or a 4-oz jar of sliced pimentoes, drained, which I saute briefly in the butter before making the sauce. For anyone who thinks this recipe is bland, the quality of flavor depends highly on the quality of the Parmesan used in it. Older, drier Parmesans add a rich, nutty flavor which really carries the dish
I followed the recipe exactly and I thought it was a little bland. I would also use 3/4 of the amount of vermicelli called for.. too dry.
Very good with excellent sauce and a real home cooked goodness....passed the recipe on to friends also. I had made a huge pan of this and it was gone the next eve!
I agree that my husband and I both would be happy to eat this for a week straight, it is amazing and so easy to make too! This is one of my new favorite meals and I would definitely make it proudly for company!
A truly delightful dish, though I have to admit, I ended up blending it with the "your way" to make a really amazing dish (mornay sauce from this one, mushrooms and pancetta from the other). If you want to see that variation, it's here (http://southernlivingsavedmylife.blogspot.com/2010/09/chicken-tetrazzini.html), but this exactly as is is also fantastic.
I do not have the words to begin to explain how delicious this dish is; It is absolutely decadent. The sauce is so rich, and the almonds on top add a delightful texture/flavor. I would be perfectly happy to eat this for a week straight.