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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. ...MORE+ LESS-

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

Hide Images
  • 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 Information

Nutrition Facts

Serving Size: 1 Serving
Calories
610
% Daily Value
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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