Loaded Tetrazzini

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Loaded Tetrazzini Tetrazzini: A baked pasta dish originally made with turkey, mushrooms, cream sauce, and Parmesan cheese. Named after an Italian opera singer, Luisa Tetrazzini, who apparently sung with delight when this was served~ It is made with chicken instead of turkey, some leftover ham, a “clean out the refrigerator” cream sauce, thin spaghetti, and a rainbow of vegetables

Transcript of Loaded Tetrazzini

Page 1: Loaded Tetrazzini

Loaded Tetrazzini

Tetrazzini: A baked pasta dish originally made with turkey, mushrooms, cream sauce, and Parmesan cheese. Named after an Italian opera singer, Luisa Tetrazzini, who apparently sung with delight when this was served~

It is made with chicken instead of turkey, some leftover ham, a “clean out the refrigerator” cream sauce, thin spaghetti, and a rainbow of vegetables

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Corn, onions, celery, red pepper…if I had mushrooms or fresh spinach that would have gone in there too~

This dish has so many goodies and you can add whatever you like!

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Now you can make a traditional white sauce [see recipe below] or you can clean “house” a little~

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I started with a can of mushroom soup and then added a little sour cream, a little Alfredo sauce, a little onion dip…I had dibs and dabs of these things I needed to use up…so I mixed up this crazy concoction until I had enough sauce for a large 9×13 pan of tetrazzini, about 3 cups

Add the sauteed veggies and ham to the sauce

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Stir in some cooked pasta

Add the shredded chicken and season with salt and pepper

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I cooked boneless chicken breasts in the slow cooker with chicken broth earlier in the day. Not only does it shred easily, it is so tender, it is perfect for casseroles. You can also use the broth it cooked in to thin your sauce if necessary

Ease the mixture into a large baking dish or lasagna pan that has been sprayed with cooking oil spray

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This dish really has more meat and vegetables than it does pasta and sauce and it will easily serve 8-10

Top it with some lovely shaved fresh Parmesan

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and stash it in your refrigerator until you are ready to bake~overnight is fine

This time of year we are back and forth from the coast a lot. I made this the day before and took it with me, ready to pop in the oven for an easy, no fuss dinner when we arrived for Easter weekend. With the kids all coming at different times, it made dinner a breeze and there was a satisfying meal ready for any late arrivals~

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Shhhh! Just don’t tell anyone you were actually cleaning out your refrigerator

Loaded Tetrazzini

• Servings: 8-10 • Time: 45 minutes prep, 45-60 minutes baking • Difficulty: medium

2 large boneless chicken breasts, or 3 cups shredded cooked or rotisserie chicken 1 cup chopped ham, prosciutto or cooked bacon 1-2 ears corn, cut from the cob 4 celery stalks, chopped 1 large sweet onion, diced 1 red or orange sweet pepper, chopped 6-8 oz. thin spaghetti 1 can cream of mushroom soup* 1/2 cup onion dip or sour cream* 1/2 cup Alfredo sauce* 1/2 cup sour cream* salt and pepper 2 cups chicken broth 2-4 oz freshly shaved Parmesan Cook chicken in a slow cooker, submerged in chicken broth, 3-4 hours on high or 6-7 hours on low. Remove chicken and shred, reserving broth.

Bring salted water to a boil add pasta and cook for 1-2 minutes. Cover and remove from heat. Let pasta sit while preparing vegetables, it will continue to cook a little and be just a little underdone when you assemble your dish.

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Saute vegetables in a drizzle of olive oil until transparent and soft. Add ham or bacon and cook 1 minute. Combine mushroom soup with sour cream, dip and Alfredo sauce. Thin with a little chicken broth from the slow cooker until the sauce is the desired consistency.

Add sauteed vegetables and ham to sauce. Drain pasta and add to vegetable sauce mixture. Gently fold in chicken. Turn mixture into a 9×13 baking dish or lasagna pan that has been sprayed with cooking oil spray.

Sprinkle Parmesan cheese over top of casserole, cover and refrigerate for up to 36 hours. Bake uncovered at 325 for 45-60 minutes or until hot and bubbly. Refrigerate or freeze leftovers.

*or use 3 cups of white sauce or Bechamel

White Sauce

• Servings: 3 cups • Time: 10 minutes • Difficulty: easy

1 stick butter 1/2 c flour 2 c low fat 1/2 n 1/2 1 1/2 c chicken broth 6 T white wine or sherry 1 tsp salt 1 tsp white pepper

Melt 1/2 c butter in a large stockpot over medium high heat. Whisk in the flour til blended and cook for 1 minute, whisking constantly. Stir in cream, broth, wine, 1 tsp S&P and bring to boil. Cook for 8 min or til thick and bubbly, whisking constantly.

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You might also want to check out Chicken & Mushroom Tetrazzini, full of sauteed mushrooms and a dash of sherry

and Italian Tetrazzini with roasted tomatoes and zucchini~

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I love to experiment with different combos in the kitchen, it’s a lot like painting~I am sure you will create a masterpiece!