Chicken Tetrazzini Recipe #51742
Delicious way to use up some of that leftover chicken (or turkey)!
by Bev
1¼ hours | 30 min prep
SERVES 8
- 1/2 cup butter or margarine
- 1/2 medium sweet onion, diced
- 1/2 cup all-purpose flour
- 4 cups milk
- 1/2 cup dry white wine
- 2 tablespoons chicken bouillon granules
- 1 teaspoon seasoned pepper
- 1 1/2 cups parmesan cheese, divided (freshly grated)
- 4 cups cooked chicken, diced (or turkey)
- 12 ounces vermicelli, cooked
- 1 (6 ounce) jar sliced mushrooms, drained
- 1 cup soft breadcrumbs
- 2 tablespoons butter or margarine, melted
- Melt 1/2 cup butter in a Dutch oven over medium-high heat; add diced onion, and sauté 5 minutes or until tender.
- 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.
- 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- x 9-inch baking dish.
- Bake chicken mixture, covered, at 350° for 20 minutes.
- Stir together remaining 1/2 cup cheese, breadcrumbs, and 2 tablespoons melted butter, and sprinkle evenly over casserole.
- Bake casserole 10 to 15 more minutes.
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5 stars