Hey foodies! I know it has been awhile.
Work has been kicking my butt and I actually joined Rodan + Fields and am selling really good skincare products now! Busy Busy Busy! But don’t worry, I am back on track so expect delicious recipes each week again! This week – an oldie but a goodie – chicken tetrazzini!
Chicken Tetrazzini! Welcome to the 90s.
I am throwing it back to a recipe that tastes like my childhood. Which is funny, because I don’t necessarily remember my mom ever making Chicken Tetrazzini until I was older, but I do remember the word tetrazzini being thrown around in the context of creamy noodle dishes, and I do remember loving it.
According to Wiki, tetrazzini is “an American dish…in a butter/cream and Parmesan sauce…flavored with wine.” So yes, you did come to the right place today.
Hello and welcome.
Beyond butter and cream and Parmesan and wine, tetrazzini means something entirely more personal to me: it means I have people who love and care about me.
So on a night that feels not all that long ago, I was digging my way out of some very low emotional territory, and I experienced a really generous type of love. I had a warm meal set in front of me that was heavy with sauteed mushrooms, roasted chicken meat, noodles, and creamy Béchamel sauce – so basically, a food hug. It means that when the knocking at the front door started, and I flipped on the light to find a friendly face with a very large foil pan in hand, I felt cared for in a very real and basic and important way. I felt seen.
Here’s the thing:
The thing about tetrazzini is that it has the potential to make you wonder if it’s going to be good. I mean, it definitely has that casserole vibe that can sometimes be off-putting and mysterious in a scary way. I totally hear you on that.
But both when my neighbor brought this over for us, and when I made it again based off their recipe, I was excitedly surprised that I am still a child of the 90’s. So, I cooked it this week for friends, then for family, and again for comfort for someone in need. So yes indeed, I DO actually love this recipe, casserole vibes and all.
Something about the silky fettuccine with the meaty mushrooms and the beauty that is a roasted pulled chicken…all of it broiled together under a crown of just-browned Parmesan has the power to work healing magic on broken and bruised hearts.
Most of all, it also makes for a very large pan which makes for very long-lasting leftover which makes for happy bellies on lazy nights when all you can really do is Netflix in jammies.
Said like someone who knows.
Chicken tetrazzini, my friends. The time is now.
Chicken Tetrazzini: noodles, sauteed mushrooms, roast chicken all baked together with a Béchamel sauce.
- Chicken Tetrazzini:
- one 3-pound rotisserie chicken, meat pulled and shredded
- 1 pound cooked noodles (I like fettuccine pasta)
- 1 pound sliced mushrooms, sautéed
- 3-4 cups tetrazzini sauce (see below)
- ¼ cup Parmesan cheese
- Tetrazzini Sauce:
- 1/4 cup melted butter
- 1/3 cup flour
- 2 cups milk or cream (see notes)
- 1½ cups chicken broth (more as needed)
- 1½ teaspoons salt (to taste)
- 1/4 cup dry white wine
- Step 1 Prep: Preheat the oven to 350 degrees. Prepare the ingredients – pull the chicken, cook the noodles, sauté the mushrooms.
- Step 2 Sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk until incorporated. Cook for a few minutes to remove the floury taste. Slowly add the milk and broth, a little bit at a time, whisking after each addition until you get a nice, smooth, thickened sauce. Season with salt and stir in the wine. Taste and adjust – more salt, more wine, more broth to thin the sauce, etc.
- Step 3 Assemble: Toss the noodles with about a cup of sauce. In a greased 9×13 pan, layer: sauced-up noodles, mushrooms, half of sauce, chicken, remaining half of sauce, and parmesan.
- Step 4 Bake: Bake for 30 minutes until melty and bubbly. Broil for 5 minutes to get the top browned. Season with salt and pepper to taste for serving. YUM-O.
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