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Chicken Gouda Tetrazzini
Chicken Gouda Tetrazzini
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Prep Time:
25 minutes
Total Time:
1 hour
Creamy Gouda cheese chicken casserole with mushrooms and vermicelli pasta – perfect for Thanksgiving dinner!
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
Instructions:
  • Preheat oven to 350°F and generously spray a 13x9-inch (3-quart) glass baking dish with cooking spray. Prepare vermicelli according to package instructions, ensuring minimal cook time.
  • In a 4-quart Dutch oven, gently melt butter over low heat. Whisk in flour until smooth; cook for 1 minute, stirring constantly. Slowly pour in milk and wine. Cook over medium heat for 12 minutes, stirring often, until thickened and bubbly. Add thyme, salt, pepper, and 1 cup of cheese, stirring well.
  • Take the pot off the heat. Gently fold in the chicken, mushrooms, and cooked vermicelli. Transfer the mixture into a baking dish and generously sprinkle with the remaining 1 cup of cheese.
  • Bake for 35 minutes uncovered, or until bubbling. Sprinkle with prosciutto before serving.

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