Chicken Tetrazzini

• 1/2 cup butter or margarine
• 1/2 medium-size 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 freshly grated Parmesan cheese, divided
• 4 cups diced cooked chicken
• 12 ounces vermicelli, cooked
• 1 (6-ounce) jar sliced mushrooms, drained
• 1 cup soft breadcrumbs
• 2 tablespoons butter or margarine, melted

1. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add diced onion, and saute 5 minutes or until tender.
2. Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually add milk and wine; cook, whisking constantly, 5 to 6 minutes or until thickened.
3. Add bouillon granules, seasoned pepper, and 1 cup cheese. Cook, whisking constantly, 1 minute or until bouillon granules dissolve and cheese melts. Remove from heat. Stir in chicken, pasta, and mushrooms. Spoon into a lightly greased 13- x 9-inch baking dish.
4. Bake chicken mixture, covered, at 350u0b0 for 20 minutes.
5. Stir together remaining 1/2 cup cheese, breadcrumbs, and 2 tablespoons melted butter, and sprinkle evenly over casserole. Bake casserole 10 to 15 more minutes.

butter, sweet onion, allpurpose, milk, white wine, chicken bouillon granules, pepper, parmesan cheese, chicken, vermicelli, mushrooms, breadcrumbs, butter

Taken from www.epicurious.com/recipes/member/views/chicken-tetrazzini-1271023 (may not work)