CHICKEN TETRAZZINI for Supper Tonight!

Dear Reader,
     This is what we had for supper tonight (I know, I know ....most people today seem to say "dinner" for the nighttime meal, but I still say supper .....

CLASSIC CHICKEN TETRAZZINI

8 - 10 servings

 (freezes well)

12 oz. of vermicelli pasta

1/2 c. butter (I used Smart Balance Butter blend)

1/2 c. all purpose flour

4 c. milk (I used fat-free)

1/2 c. dry white wine

2 Tbs chicken bouillon granules

1 tsp seasoned pepper

2 c. grated parmesan cheese

4 c. diced cooked chicken

1 small jar sliced mushrooms, drained

3/4 c. slivered almonds (I didn't have any, so I omitted this)

4 stalks chopped celery (not in original recipe; I added this on my own.)

1. Preheat oven to 350 and prepare pasta according to pkg directions.

2.  Meanwhile, melt butter in Dutch oven over low heat;

whisk in flour until smooth and cook about 1 min. 

Gradually whisk in milk and wine.  Cook over medium heat,

whisking constantly for 8 to 10 minutes or until mixture bubbles and thickens. 

Whisk in bouillon granules, seasoned pepper, 1 cup Parmesan cheese, and chopped celery.

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

4.  spoon mixture into lightly greased 13 x 9 inch baking dish.

(I used 2 smaller oblong glass baking dishes and froze one for a future "supper".) 

Sprinkle with slivered almonds and remaining 1 c. Parmesan cheese.

5.  Bake at 350 for 35 minutes until bubbly and browned on top.

Enjoy!



Have a lovely suppertime!

-Mug

*recipe from Southern Living magazine (September 2010)