Classic Chicken Tetrazzini

Name: Classic Chicken Tetrazzini
Total time: 55 min
Ingredients: 1.5 (8-oz.) packages vermicelli; .5 cup butter; .5 cup all-purpose flour; 4 cups milk; .5 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; .75 cup slivered almonds

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An easy weeknight winner.

By Southern Living Editors

Updated on January 7, 2023

Chicken Tetrazzini — Photo:
Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin

Active Time:

20 mins

Total Time:

55 mins

Servings:

8 to 10

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.

Chicken tetrazzini combines the creamy, luscious texture of a chicken pot pie with the ease of a spaghetti casserole. It's everything you love about casseroles—easy to make, bakes in one dish, and can be made and frozen for busy weeknights. It's also great when you need to serve a crowd. Add a bowl of roasted broccoli or roasted asparagus spears, some fresh rolls, and the full meal is ready to go.

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.

Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin

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.

Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin
Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.

Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin
Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.

Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin
Bake at 350°F for 35 minutes or until bubbly.