Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Total Time
55 Mins
Yield
Makes 8 to 10 servings

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.

How to Make It

Step 1

Preheat oven to 350°. Prepare pasta according to package directions.

Step 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.

Step 3

Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.

Step 4

Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.

Step 5

Bake at 350° for 35 minutes or until bubbly.

Ratings & Reviews

Michelle6724's Review

Holley
October 10, 2012
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

MellyNaj's Review

kycook11
January 25, 2011
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!

NikSoo's Review

MellyNaj
January 02, 2014
N/A

Texasqt's Review

kittythomson
April 03, 2013
N/A

jfisherb's Review

jfisherb
November 26, 2012
Good after Thanksgiving leftover turkey. Add peas tho.

CordeliaCaVa's Review

NikSoo
May 17, 2012
N/A

kittythomson's Review

Texasqt
January 30, 2012
N/A

JRolls1's Review

Michelle6724
March 03, 2011
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.

kycook11's Review

Gail
January 15, 2011
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!

AliceInOz's Review

AZSunshine5141
October 02, 2010
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.