Chicken Tetrazzini

I recently roasted another chicken just like the one we had a month ago a la Ina with lots of lemon and onion sauce served on croutons. Hey when you find a fabulous recipe you just have to keep going back to it. Right?

Not only do we love the flavors of this perfect bird, we also love coming up with new ideas on what to do with the leftovers. There's nothing quite like roast chicken in the freezer for enchiladas, chicken salad or a pot pie. Last night the leftover cluck morphed into a great casserole.

Chicken Tetrazzini's been around in one form or another for over a hundred years and while this casserole can be made with darned near anything, even seafood or canned tuna, my personal favorite happens to be leftover chicken or turkey. There's nothing fancy about it including but not limited to the cream of chicken soup, but it is ramped up a bit with a fair bit of dry sherry although dry marsala would work just as well. It's a great way to make a bit of chicken stretch to feed your hungry masses and portions freeze exceptionally well too. That's what I did - put half in the oven in individual ramekins and the rest hit the freezer for a day the kitchen isn't singing its siren song.

Chicken Tetrazzini Adapted from Palm Country Cuisine

1 tablespoon olive oil

1/2 medium onion, chopped

4 ounces mushrooms, sliced

1/2 medium green pepper, chopped

1/2 cup chicken stock

 4 ounces thin spaghetti, cooked according to package directions

2 ounce jar chopped pimentos

1/2 cup dry sherry

1 can cream of chicken soup

4 ounces sour cream

2 cups diced cooked chicken

1/2 cup frozen green peas (optional)

Salt & pepper to taste

1/2 cup grated parmesan cheese

1/4 cup panko crumbs mixed with 1 tablespoon melted butter

In a nonstick skillet heat olive oil over medium, then add onion, mushrooms, and green pepper. Sauté until onion is soft. Add chicken stock and cook until liquid is reduced by half (about 3 minutes). 

In a medium bowl, combine chicken with cooked spaghetti. Add vegetable mixture, peas (if using) pimentos, sherry, chicken soup, and sour cream. Mix well. Season to taste with salt and pepper.  Place in greased casserole dish and top with parmesan cheese and buttered crumbs. Bake in 350 oven for 35 to 40 minutes until heated through. Serves 4

 

Comments

[Lorraine]

Peas in yours only I assume. What a classic.

[June]

A classic for sure. Don't know why I don't make it more often.

[Lea M. Callais]

Love that stuff - and glad you snuck in those peas into yours - gotta make those individual servings just for that reason!

[June]

The two that are left in the freezer may get a second run in the next couple of days. Sure am glad to have 'em.