Thursday, December 2, 2010

Chicken Tetrazzini

This cute little chicken can make the best dishes!

We tried out a chicken tetrazzini dish today.  Traditionally, I think you can use any kind of poultry or fowl in this dish.  Turkey would be great during this season of Thanksgiving when I'm sure you have plenty of leftovers.  Canned tuna or salmon would be fine as well.

As with any dishes you cook on the stove, experiment.  Measurements don't have to be exact when you are cooking, unlike when you are baking. That's why a lot of my measurements range in the volume to use.  So if you want something hotter, throw in the cayenne or the hot pepper flakes.  If you aren't a mushroom person, leave them out! If you like a little Italian, use garlic and onion sauteed in olive oil.  A little tip --always write down in your cookbook what you did so you remember to do it next time.

Chicken Tetrazzini
12 oz of pasta, cooked and drained
1/2 c butter
onion and garlic to your taste (we use quite a bit, like a whole onion and 1/4 c garlic)
mushrooms (from 2 - 3 cups)
2 T flour
1 c milk
1/4 - 1/2 c sour cream
1 c chicken broth
2 -3 c cooked, chopped chicken
3/4 c - 1 c grated cheddar, Parmesan or Swiss cheese (or some combination of all 3)
to taste - garlic, salt, pepper, nutmeg and parsley ( we like cilantro)

Saute the onion, garlic and mushrooms in the butter.  Add the flour, cook for 1 minute, then add the milk.  Let it begin to thicken, cooking several minutes, then add in the sour cream.  Add the pasta.

Grate your cheese (or use prepackaged grated). Add to the pasta mix.  Add in the remainder of the
ingredients to season to your liking.

This next step is optional.  Using day old bread cut into pieces, left over bread stuffing mix, old croutons you can't feed the kids, or all that dressing from the holidays no one ate, put this on the top of the tetrazzini after placing into a casserole dish.  I took our left over stuffing mix, cooked it up into several tablespoons of butter, and put it on top of the dish.

Bake at 350 until heated through.  The dish doesn't need baked, everything is essentially done in it, so it's not necessary to cook long.

It looks (and tastes!) good plated up.

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