Chicken Tetrazzini
This casserole is perfect for a ladies luncheon. Serve with steamed asparagus, broiled tomatoes, and dinner rolls or sweet rolls.
Ingrediënten
Makes 8 servings Prep: 30 min. Cook: 15 min., Bake: 35 min.
- ½ cup butter or margarine
- ½ medium-size sweet onion diced
- ½ cup all-purpose flour
- 4 cups milk
- ½ cup dry white wine
- 2 tablespoons chicken bouillon granules
- 1 teaspoon seasoned pepper
- 1½ cups freshly grated Parmesan cheese divided
- 4 cups diced cooked chicken
- 12 ounces vermicelli cooked
- 1 6-ounce jar sliced mushrooms, drained
- 1 cup soft breadcrumbs
- 2 tablespoons butter or margarine melted
Instructies
- Melt ½ cup butter in a Dutch oven over medium-high heat; add diced onion, and sauté 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 to 6 minutes or until mixture is thickened.
- Add bouillon granules, pepper, and 1 cup cheese.
- Cook, whisking constantly, 1 minute or until granules dissolve and cheese melts; remove from heat.
- Stir in chicken, pasta, and mushrooms.
- Spoon into a lightly greased 13- x 9-inch baking dish.
- Bake chicken mixture, covered, at 350° for 20 minutes.
- Stir together remaining ½ cup cheese, breadcrumbs, and 2 tablespoons melted butter, and sprinkle evenly over casserole.
- Bake casserole 10 to 15 more minutes.
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