Yield: Makes 4 to 6 servings
Classic comfort food casserole recipe
Ingredients
- ½ lb. packages vermicelli
- ½ lb. cup butter
- 1/2 cup all-purpose flour
- 2 cups milk (not skim)
- ½ cup dry white wine
- 2 teaspoons chicken base or bouillon
- 1 teaspoon black pepper
- 2 cups freshly grated Parmesan cheese, divided
- 1 lb. chicken cut into bit-sized pieces
- 8oz box of sliced mushrooms
- 1/3 cup slivered almonds
Method
- Preheat oven to 400 degrees
- Prepare pasta according to package directions and drain
- Using a wide Sauté pan add 1 tbsp butter and cook the mushrooms, put them aside
- Add another 1 tbsp of butter and brown the chicken in batches if necessary, put aside
- In a saucepan, melt the remaining butter over low heat; slowly whisk in flour until it is a smooth roux. Let in brown slightly
- Gradually whisk in the milk and then the wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly
- Whisk in chicken base or bouillon, black pepper, and 1 cup of the Parmesan cheese
- Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta. Mix thoroughly
- Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese
- Bake at 400 degrees for 25 minutes or until casserole is browned and bubbly