Chicken Tetrazzini

Categories: Casseroles- One Dish Meals- Stir Fry

Ingredients

• 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 Tbsp. chicken bouillon granules
• 1 tsp. seasoned pepper
• 1 1/2 cups freshly grated Parmesan cheese, divided
• 4 cups diced cooked chicken
• 12 oz. vermicelli, cooked
• 1 (6 oz.) jar sliced mushrooms, drained
• 1 cup soft breadcrumbs
• 2 Tbsp. butter or margarine, melted

Directions

1. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add diced onion, and saute 5 minutes or until tender.
2. 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.
3. 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 × 9-inch baking dish.
4. Bake chicken mixture, covered, at 350 degrees for 20 minutes.
5. Stir together remaining 1/2 cup cheese, breadcrumbs, and 2 Tbsp. melted butter, and sprinkle evenly over casserole. Bakke casserole 10 to 15 more minutes.

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