Chicken Tetrazzini

Ingredients

• 1 1/2 (8-oz.) packages vermicelli
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups milk
• 1/2 cup dry white wine
• 2 tablespoons chicken bouillon granules
• 1 teaspoon seasoned pepper
• 2 cups freshly grated Parmesan cheese, divided
• 4 cups diced cooked chicken
• 1 (6-oz.) jar sliced mushrooms, drained
• 3/4 cup slivered almonds

Preparation

1. 1. Preheat oven to 350°. Prepare pasta according to package directions.
2. 2. Meanwhile, 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, seasoned pepper, and 1 cup Parmesan cheese.
3. 3. Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.
4. 4. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.
5. 5. Bake at 350° for 35 minutes or until bubbly.