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Chicken Gouda Tetrazzini

Chicken Gouda Tetrazzini
  • Prep 25 min
  • Total 60 min
  • Servings 8
Chicken, vermicelli pasta and mushrooms baked in a creamy Gouda cheese sauce — a hearty casserole dinner to share on Thanksgiving.
Updated February 18, 2014
Make With
Make With
Gold Medal Flour

Ingredients

  • 12 oz uncooked vermicelli
  • 1/2 cup butter
  • 1/2 cup Gold Medal™ all-purpose flour
  • 4 cups milk
  • 1/2 cup dry white wine
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 8 oz Gouda cheese, shredded (2 cups)
  • 4 cups chopped cooked chicken
  • 1 package (8 oz) sliced fresh baby portabella mushrooms
  • 2 oz thinly sliced prosciutto, cooked, crumbled

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain vermicelli as directed on package, using minimum cook time.
  • 2
    Meanwhile, in 4-quart Dutch oven, melt butter over low heat. Stir in flour with whisk until smooth; cook 1 minute, stirring constantly. Gradually stir in milk and wine. Cook over medium heat 12 minutes, stirring frequently, until thickened and bubbly. Stir in thyme, salt, pepper and 1 cup of the cheese.
  • 3
    Remove from heat. Stir in chicken, mushrooms and cooked vermicelli. Spoon mixture into baking dish; sprinkle with remaining 1 cup cheese.
  • 4
    Bake uncovered 35 minutes or until bubbly. Sprinkle with prosciutto.

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Total Fat
27g
0%
Saturated Fat
16g
0%
Sodium
780mg
0%
Total Carbohydrate
46g
0%
Dietary Fiber
2g
0%
Protein
42g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 1/2 Low-Fat Milk; 3 Very Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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