CHICKEN GOUDA TETRAZZINI

Chicken Gouda Tetrazzini image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 12

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:

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.
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.
Remove from heat. Stir in chicken, mushrooms and cooked vermicelli. Spoon mixture into baking dish; sprinkle with remaining 1 cup cheese.
Bake uncovered 35 minutes or until bubbly. Sprinkle with prosciutto.

Nutrition Facts : Calories 610, Carbohydrate 46 g, Fat 2 1/2, Fiber 2 g, Protein 42 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 780 mg