Classic Chicken Tetrazzini

• 1 1/2 (8-oz.) packages vermicelli
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups milk
• 1/2 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
• 3/4 cup slivered almonds

1. Preheat oven to 350u0b0. Prepare pasta according to package directions.
2. Meanwhile, melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. 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.
3. Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.
4. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.
5. Bake at 350u0b0 for 35 minutes or until bubbly.

vermicelli, butter, allpurpose, milk, white wine, chicken bouillon granules, pepper, parmesan cheese, chicken, mushrooms, almonds

Taken from www.myrecipes.com/recipe/classic-chicken-tetrazzini (may not work)