Oops, I Forgot

Vera asked in a comment on last night’s blog for this recipe—here it is, enjoy!  We enjoyed it again this afternoon when getting home from Billings.

Chicken Tetrazzini (Southern Living, September, 2010

Makes 8-10 servings

12 oz. vermicelli noodles (I used fettuccine as that was all our local Wally World had in whole wheat)

½ cup butter (I used ¼ cup butter and the rest olive oil)

½ cup flour

4 cups milk (I used skim)

½ cup dry white wine

2 TBS chicken Bouillon granules

1 tsp pepper

2 cups grated Parmesan cheese, divided

4 cups diced cooked chicken

1 (6oz) jar sliced mushrooms, drained (I used fresh mushrooms and sautéed them in a little olive oil for just a bit)

¾ cup slivered almonds

1. Preheat oven to 350 degrees. Prepare pasta according to package directions

2. 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, 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 13x9 baking dish; sprinkle with almonds and remaining 1 cup Parmesan cheese.

5. Bake at 350 degrees for 35 minutes or until bubbly.

I halved this recipe for Michael and it worked well. The recipe states that it freezes beautifully.