Another great make ahead meal that was a HUGE hit at Gourmet Delights. Just serve with a salad, some good crusty bread, and you’re all set. Perfect for back to school and busy weeknights, but good enough to take someone if you’re on a meal train. (Also, it’s pretty popular with kids, even if they sometimes want to pick the mushrooms out!)
1 pound vermicelli, cooked not quite al dente (it’s going to bake, and overcooked pasta is gross)
3 tbs butter
3 tbs flour
2 cups chicken broth
1 cup whole milk
2 tbs dry sherry
3/4 cup grated fresh Parmesan cheese
1 tsp paprika
12 ounces canned mushroom slices, drained (or fresh, lightly sautéed until slightly softened)
3 whole sliced green onions
4 cups cooked chicken, cubed
Preheat oven to 375. Spray or lightly butter a 9×13 baking dish. Cook pasta, just shy of package directions.
Melt 3 tablespoons butter in medium saucepan over medium heat. Add flour and cook, whisking, about 1 minute. Whisk in broth until mixture is smooth. Bring to a boil, lower heat, then simmer 1-2 minutes. Add milk, sherry, 1/2 cup of Parmesan, paprika, and black pepper, to taste. Simmer 2 minutes. Set aside.
Combine pasta, sauce, mushrooms, and green onions in a large bowl. Pour into prepared baking dish. Sprinkle with remaining Parmesan and additional paprika. Bake in preheated oven until bubbly and browned on top, about 20 mixtures.
(Can also be covered/sealed and frozen prior to baking. Just thaw before cooking. Make up to 2 days in advance, or freeze for up to 2 months.)
