Chicken Tetrazzini

Delicious way to use up some of that leftover chicken (or turkey)!

• Ready In: 1 hr 17 mins
• Serves: 8

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄2 medium sweet onion, diced
• 1⁄2 cup all-purpose flour
• 4  cups milk
• 1⁄2 cup dry white wine
• 2  tablespoons chicken bouillon granules
• 1  teaspoon  seasoned pepper
• 1 1⁄2 cups parmesan cheese, divided (freshly grated)
• 4  cups  cooked chicken, diced (or turkey)
• 12  ounces  vermicelli, cooked
• 1 (6 ounce) jar  sliced mushrooms, drained
• 1  cup  soft breadcrumbs
• 2  tablespoons butter or 2  tablespoons margarine, melted

Directions

1. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add diced onion, and sauté 5 minutes or until tender.
2. Whisk in flour until smooth, and cook, whisking constantly, 1 minute.
3. Gradually add milk and wine; cook, whisking constantly, 5 to 6 minutes or until thickened.
4. Add bouillon granules, seasoned pepper, and 1 cup cheese.
5. Cook, whisking constantly, 1 minute or until bouillon granules dissolve and cheese melts.
6. Remove from heat.
7. Stir in chicken, pasta, and mushrooms.
8. Spoon into a lightly greased 13- x 9-inch baking dish.
9. Bake chicken mixture, covered, at 350° for 20 minutes.
10. Stir together remaining 1/2 cup cheese, breadcrumbs, and 2 tablespoons melted butter, and sprinkle evenly over casserole.
11. Bake casserole 10 to 15 more minutes.