I was thumbing through some recent copies of my Southern Living magazines a few weeks ago, and this recipe caught my eye, mostly because of it's short list of ingredients. I flagged it but forgot all about it until the other day when I noticed that the huge hunk of Parmesan cheese I had bought at Sam's a while back was looking kind of moldy. I needed to use it up quick and this recipe was perfect for it.
The verdict? It was cheesy, pasta goodness on a Sunday afternoon. I don't like to come home from church and face an hour or two of cooking in the kitchen. I made this the night before and while it baked in the oven, I threw together a simple salad and some garlic bread. It was just right. I give this recipe two thumbs up and will definitely be making it again soon. Like next week when some of my family visits.
Here's some things to consider:
-I made this with all dark meat, and I don't think I put in 4 whole cups, but it was enough. I've been on a dark meat kick because, my goodness, the flavor.
Plus I had a freezer full of leg quarters that I had bought on sale for 29 cents a pound. But still, dark meat is delicious.
-I used sliced almonds instead of slivered. No biggie except that they will burn a little bit faster, so watch it if you put this under the broiler like I did for a little bit of golden brown cheesy goodness on top.
-If you don't have white wine you could certainly substitute chicken broth or stock. I love the flavor the wine gives, though.
-Oh yeah! The magazine article said this would freeze wonderfully. I didn't try that, but I would let it thaw overnight in the fridge before baking.
Classic Chicken Tetrazzini
Slightly adapted from Southern Living
1 1/2 (8-ounce) packages vermicelli
1/2 cup butter
1/2 cup all-purpose flour
4 cups milk
1/2 cup dry white wine
4 chicken bouillon cubes
1 teaspoon coarsely ground pepper
2 cups freshly grated Parmesan cheese, divided
4 cups diced cooked chicken
1 (6-ounce) jar sliced mushrooms, drained
3/4 cup sliced almonds
Preheat oven to 35o degrees. Prepare pasta according to package directions.
Meanwhile, melt butter in a large skillet with high sides over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; add bouillon cubes and cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Stir in pepper and 1 cup Parmesan cheese until melted.
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 sliced almonds and remaining 1 cup Parmesan cheese. Bake for 30 minutes or until bubbly.