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.