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
Preparation
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.
