Chicken Tetrazzini

Serves: 10
Total Calories: 661


1 1/4 cups chopped onions
1 cup chopped celery
1/2 cup butter
1/2 cup flour
4 cups chicken broth, heated
1 cup half and half, warmed
1/2 cup grated Parmesan cheese
3/8 teaspoon seasoned salt
3/8 teaspoon white pepper
1 pound mushrooms sliced and sauteéd or 1 (16-ounce) can, drained
4 cups pulled or diced cooked chicken
1/4 cup sherry or white wine
12 ounces vermicelli, cooked
2 cups grated Cheddar cheese


Sauté onion and celery in butter. Add flour and cook, stirring. Do not brown. Add hot broth, stirring. Add warm half-and-half, stirring. Add Parmesan. Mix with all other ingredients (including cooked vermicelli), except Cheddar cheese in large bowl. Pour into 3-quart casserole. Top with Cheddar cheese. Bake at 325° for 1 hour or until bubbly and hot.

Nutritional Facts:

Serves: 10
Total Calories: 661
Calories from Fat: 207

This Chicken Tetrazzini recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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