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Prep Time: 30 Minutes Cook Time: 47 Minutes |
Ready In: 77 Minutes Servings: 8 |
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Delicious way to use up some of that leftover chicken (or turkey)! Ingredients:
1/2 cup butter or 1/2 cup margarine |
1/2 medium sweet onion, diced |
1/2 cup all-purpose flour |
4 cups milk |
1/2 cup dry white wine |
2 tablespoons chicken bouillon granules |
1 teaspoon seasoned pepper |
1 1/2 cups parmesan cheese, divided (freshly grated) |
4 cups cooked chicken, diced (or turkey) |
12 ounces vermicelli, cooked |
1 (6 ounce) jar sliced mushrooms, drained |
1 cup soft breadcrumbs |
2 tablespoons butter or 2 tablespoons margarine, melted |
Directions:
1. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add diced onion, and sauté 5 minutes or until tender.
2. Whisk in flour until smooth, and cook, whisking constantly, 1 minute.
3. Gradually add milk and wine; cook, whisking constantly, 5 to 6 minutes or until thickened.
4. Add bouillon granules, seasoned pepper, and 1 cup cheese.
5. Cook, whisking constantly, 1 minute or until bouillon granules dissolve and cheese melts.
6. Remove from heat.
7. Stir in chicken, pasta, and mushrooms.
8. Spoon into a lightly greased 13- x 9-inch baking dish.
9. Bake chicken mixture, covered, at 350° for 20 minutes.
10. Stir together remaining 1/2 cup cheese, breadcrumbs, and 2 tablespoons melted butter, and sprinkle evenly over casserole.
11. Bake casserole 10 to 15 more minutes.
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