Food and Recipes Recipes Classic Chicken Tetrazzini 5.0 (1) Add your rating & review An easy weeknight winner. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on August 1, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo: Beth Dreiling Hontzas Active Time: 20 mins Total Time: 55 mins Yield: 8 to 10 serves Make a classic comfort food recipe with this chicken casserole. This family-friendly dish takes less than an hour and provides a filling one-dish meal. Ingredients 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 sliced mushrooms, drained ¾ cup slivered almonds Directions Preheat oven to 350°F. Prepare pasta according to package directions. 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. Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese. Bake at 350°F for 35 minutes or until bubbly. Rate it Print