Classic Chicken Tetrazzini


An easy weeknight winner.

Classic Chicken Tetrazzini
Photo: Photo: Beth Dreiling Hontzas
Active Time:
20 mins
Total Time:
55 mins
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.


  • 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


  1. Preheat oven to 350°F. Prepare pasta according to package directions.

  2. 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.

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

  4. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.

  5. Bake at 350°F for 35 minutes or until bubbly.

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