Friday, February 10, 2012

Chicken Tetrazzini


Classic Chicken Tetrazzini Recipe
Image used from the Internet, "My Recipes"
First, what IS "tetrazzini?"

I made lunch the other day for some ladies and this new-to-me recipe got lots of "oohs and ahhs." 

I love trying new recipes out on unsuspecting people. 

Here's my theory to that method of madness:
  • What I'm cooking for them is already "new" to them, therefore, I ought to try out something new to me too!  It's a great way to see if something is really worth doing again!  Because if you're family is like mine, they'll eat practically anything and so when they say it's "good" that might just be debatable! 
This is a Southern Living recipe, but it's an easy one!  You're going to love it!

But before you see the ingredients, I'll answer the question of, "What is tetrazzini?"  Looking at the always available, never wrong, Wikipedia, here's what I found: 

Tetrazzini is an American dish usually involving a non-red meat (often diced fowl or seafood), mushrooms, and almonds in a butter/cream and Parmesan sauce flavored with wine or sherry and stock vegetables such as onions, celery, and carrots. It is often served hot over spaghetti or some similarly thin pasta, garnished with lemon or parsley, and topped with additional almonds and/or Parmesan cheese.

You can sleep tonight!  Now you know!

Chicken Tetrazzini

2 teaspoons vegetable oil
1 (7-oz.) package vermicelli
3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) container refrigerated Alfredo sauce
1 (4-oz.) can sliced mushrooms, drained
3/4 cup chicken broth
1/4 cup dry dry white wine
1/4 teaspoon freshly ground pepper  
1/2 cup slivered almonds

Preheat oven to 350 degrees.

Prepare pasta according to package directions.

Meanwhile, in a large bowl, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in pasta.

Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.

Bake at 350° for 35 minutes or until bubbly.

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