Chicken Tetrazzini

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.

Comments

Charleston's Style Potato Soup

Love Charleston's! Love everything I ever eat at Charleston's. Love the blackened fish sandwich, which isn't listed on the menu but you can still order it, with glazed carrots. Love the carrots! Love the chicken fingers; the best there are! I rarely order them -- because it's not a healthy choice, but oh boy! They're delish! Love the honey glazed croissant. L.O.V.E! Love the pork chops with smashed potatoes and glazed carrots. Love the potato soup! Seriously adore it! It's thick. It's simple. It's delicious! We don't have a Charleston's where we live. Boo hoo! Here's a close replica of Charleston's baked potato soup. I found it at www.tastebook.com I made some adjustments to the recipe. Not because I think I "know," but because I didn't have everything on hand nor can my sweet girl cherub have some of the ingredients. I made it and didn't tell my family what it was su...

Neiman Marcus' Chicken Tortilla Soup

I've been to eat at Neiman Marcus one time. It was really good! "Everyone" talks about the Neiman Marcus cafe and the things they love from there. Because I've only been once, my variety of selection is limited! However, I have had lunch with friends that serve this Neiman Marcus soup recipe. It is so delicious that I wanted to pass it along to you! If your weather is like our weather, one day you're making soup and the next your grilling out! But because these are simple ingredients, you'll be able to throw it together in a moments notice! Neiman Marcus' Chicken Tortilla Soup 3-4 chicken breasts; cooked and shredded (or whole chicken; cooked & shredded) olive oil 1 c onion, chopped 1 c bell pepper, chopped 1 c celery, chopped 1 c carrots, chopped 1/2 T minced garlic 2 t cumin 2 t coriander 1 t paprika 1 t red chili powder 1 T oregano 1/2 t cayenne (adjust to your taste) 1 28-oz can diced to...

Mixed Nut Butter

I've been making almond butter for the Mr. some time now. I used to make it in my (very) old food processor. Matter of fact, my dad bought the food processor for me before I ever got married . . . from a garage sale! So I know it's at least 20 years old, but probably older! I bet when my dad did that he had no idea I'd still be using it! That's money well spent, huh? Recently, thought, the Mr. saw a "suggestion" to make mixed nut butter. There you go; enough said! I've already made him two different kinds recently. Regardless of your preference, I don't think you can go wrong! The first I made was a combination of walnut and pecan Now, I've made a mix of cashew and walnut Next will be pecan and almond I think. It's so easy. Follow the general directions from the post about making almond butter: http://karen-proverbs31.blogspot.com/2012/01/almond-butter.html There's a bit of difference, but on...

A Proverbs 31 Kind of Day

Search This Blog