pat's Recipe

Chicken Tetrazzini

Category: Poultry

1/2 cup butter
1/2 medium sweet onio, diced
1/2 cup all-purpose flour
4 cups milk
1/2 cup dry white wine
2 Tbsp chicken bouillon granules
1 tsp seasoned pepper
1 1/2 cups freshly grated parmesan cheese,
divided
4 cups diced cooked chicken
12 ounces vermicelli, cooked
1 (6 oz) jar sliced mushrooms, drained
1 cup soft breadcrumbs
2 Tbsp butter, melted

Melt 1/2 cup butter in a Dutch oven over medium-high heat; add diced onion and saute 5 minutes or until tender
Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually add milk and wine; cook, whisking constantly, 5-6 minutes or until thickened
Add bouillon granules, season pepper and i 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 13x9-inch baking dish.
Bake chicken mixture, covered at 350 for 20 minutes.
Stir together remaining 1/2 cup cheese, breadcrumbs and 2 Tbsps melted butter and sprinkle evenly over caserole. Bake casserole 10-15 minutes.

makes 8 servings