Classic Chicken Tetrazzini

Classic Chicken Tetrazzini

Slightly adapted from Southern Living

1 1/2 (8-ounce) packages vermicelli

1/2 cup butter

1/2 cup all-purpose flour

4 cups milk

1/2 cup dry white wine

4 chicken bouillon cubes

1 teaspoon coarsely ground pepper

2 cups freshly grated Parmesan cheese, divided

4 cups diced cooked chicken

1 (6-ounce) jar sliced mushrooms, drained

3/4 cup sliced almonds

Preheat oven to 35o degrees.  Prepare pasta according to package directions.

Meanwhile, melt butter in a large skillet with high sides over low heat; whisk in flour until smooth.  Cook 1 minute, whisking constantly.  Gradually whisk in milk and wine; add bouillon cubes and cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Stir in pepper and 1 cup Parmesan cheese until melted.

Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.  Spoon mixture into a lightly greased 13 x 9-inch baking dish; sprinkle with sliced almonds and remaining 1 cup Parmesan cheese.  Bake for 30 minutes or until bubbly.