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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Classic Chicken Tetrazzini Recipe

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This recipe for Classic Chicken Tetrazzini is from The brunick Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 (8 oz) packages vermicelli
1/2 cup butter
1/2 cup flour
4 cups milk
1/2 cup dry white wine
2 tbls chicken bouillon granules
1 tsp pepper
2 cups freshly grated parmesan cheese, divided
4 cups diced cooked chicken
1 (6 oz) jar sliced mushrooms, drained
3/4 cup slivered almonds
Directions:
Directions:

Preheat oven to 350. Prepare pasta according to pkg directions

Melt butter in a dutch oven over low heat, whisk in flour until smooth, cook 1 min whisking constantly. Gradually whisk in milk and wine, cook over medium heat, whisking constantly 8-10 min or until mixture is thickened and bubby. Whisk in bouillon granules, pepper, and 1 cup of parm cheese.

Remove from heat, stir in diced chicken, sliced mushrooms, and hot cooked pasta.

Spoon mixtur into lightly greased 13 x9 baking dish, sprinkle with almonds and remaining 1 cup parm cheese.

Bake at 350 for 35 min or untl bubbly
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Keith Cookbook

 

 

 

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