Hands-on Time: 10 min. Total Time: 55 min
Yield: 8 to 10 servings
1 ½ (8 oz.) packages vermicelli
½ cup butter
½ cup all-purpose flour
4 cups milk
½ 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 slices mushrooms, drained
¾ cup slivered almonds
1. Preheat oven to 350. Prepare pasta according to package directions.
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. Remove from heat, stir in diced cooked chicken, sliced mushrooms and hot cooked pasta.
4. Spoon mixture into a lightly greased 13 x 9 inch baking disk; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.
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