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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Classic Chicken Tetrazzini Recipe

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This recipe for Classic Chicken Tetrazzini, by , is from Bolle Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nancy Schiegg

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 (8-oz.) package vermicelli
1/2 cp. butter
1/2 cp. flour
4 cps. milk
1/2 cp. dry white wine
2 Tbs. chicken bouillon granules
1 tsp. seasoned pepper
2 cps. freshly grated Parmesan cheese, divided
4 cps. diced cooked chicken
1 (6-oz.) jar sliced mushrooms, drained
3/4/ cp. slivered almonds

Directions:
Directions:
Preheat oven to 350
Prepare pasta according to package instructions.

Melt butter in a Dutch oven over low heat.
Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in granules, seasoned pepper, and 1 cup of Parmesan cheese.

Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.
Spoon mixture into a lightly greased 13-x9-inch baking dish; sprinkle with slivered almonds and remaining cheese.
Bake at 350 for 35 min. or till bubbly.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
35 min.

 

 

 

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