Chicken, vermicelli pasta and mushrooms baked in a creamy Gouda cheese sauce — a hearty casserole dinner to share on Thanksgiving.
Chicken Gouda Tetrazzini
- Prep Time 25 min
- Total 60 min
- Servings 8
- Ingredients 12
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
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, 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.
-
Step3Remove from heat. Stir in chicken, mushrooms and cooked vermicelli. Spoon mixture into baking dish; sprinkle with remaining 1 cup cheese.
-
Step4Bake uncovered 35 minutes or until bubbly. Sprinkle with prosciutto.
Nutrition
610
Calories
27g
Total Fat
42g
Protein
46g
Total Carbohydrate
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
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