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Chicken Tetrazzini (photos)
Posted on 4/21/13 at 8:48 pm
Posted on 4/21/13 at 8:48 pm
This afternoon's dish made for dinner tonight.
You will need:
- One and a half pounds chicken - I used breast tenders.
- Two cups chicken broth, black pepper two stalks celery.
- One green pepper
- Two smallish onions
- Two cloves garlic
- One medium jar Pimento
- One large jar sliced mushrooms
- Half a stick of butter
- 16 ounces pasta - vermicelli water and salt to boil
- 12 ounces sharp cheddar cheese
- 1/4 cup brown sugar
- 1 can tomatoes - I used whole tomatoes with tomato juice and crushed them when adding - I didn't use the can of tomato puree, but I could have and would have if needed. Just didn't need it.
- salt and black pepper to taste. Eventually added about a teaspoon of salt when mixing ingredients before baking.
Cook chicken, with two stalks celery and two teaspoons black pepper in two cups chicken broth.
When cooked, remove from broth and cut into 1/2 inch pieces. Set aside.
Chop onions and peppers. Mince garlic. Saute in half stick of butter.
When vegetables are tender, add pimento and mushrooms and continue cooking for a few minutes.
After cooking the vegetables for a few minutes, mix the vermicelli, crushed tomatoes with juice, 1/4 cup brown sugar, vegetables, chicken and cheese. Add to a Pam sprayed casserole dish. I used one 9 X 14 inch and two 4 X 7 inch casseroles.
Sprinkle poppy seed over dish and cook covered in foil at 350 degrees F for 40 minutes.
Ready to eat.
Dinner tonight and two dinners in the freezer because the dish freezes and heats nicely in the microwave.
You will need:
- One and a half pounds chicken - I used breast tenders.
- Two cups chicken broth, black pepper two stalks celery.
- One green pepper
- Two smallish onions
- Two cloves garlic
- One medium jar Pimento
- One large jar sliced mushrooms
- Half a stick of butter
- 16 ounces pasta - vermicelli water and salt to boil
- 12 ounces sharp cheddar cheese
- 1/4 cup brown sugar
- 1 can tomatoes - I used whole tomatoes with tomato juice and crushed them when adding - I didn't use the can of tomato puree, but I could have and would have if needed. Just didn't need it.
- salt and black pepper to taste. Eventually added about a teaspoon of salt when mixing ingredients before baking.
Cook chicken, with two stalks celery and two teaspoons black pepper in two cups chicken broth.
When cooked, remove from broth and cut into 1/2 inch pieces. Set aside.
Chop onions and peppers. Mince garlic. Saute in half stick of butter.
When vegetables are tender, add pimento and mushrooms and continue cooking for a few minutes.
After cooking the vegetables for a few minutes, mix the vermicelli, crushed tomatoes with juice, 1/4 cup brown sugar, vegetables, chicken and cheese. Add to a Pam sprayed casserole dish. I used one 9 X 14 inch and two 4 X 7 inch casseroles.
Sprinkle poppy seed over dish and cook covered in foil at 350 degrees F for 40 minutes.
Ready to eat.
Dinner tonight and two dinners in the freezer because the dish freezes and heats nicely in the microwave.
This post was edited on 4/21/13 at 8:51 pm
Posted on 4/21/13 at 8:55 pm to MeridianDog
My favorite tetrazzini is from Vanelli's in Tupelo, MS.
Posted on 4/21/13 at 8:57 pm to MeridianDog
I've never had chicken Tetrazzini.
Posted on 4/21/13 at 8:58 pm to Ortho Reb
My Aunt Barbara's recipe is awesome. She was purebred Italian.
Posted on 4/21/13 at 9:13 pm to OTIS2
It's not a real Italian recipe. It's an American dish named for an Italian.
Posted on 4/21/13 at 9:21 pm to OTIS2
Posted on 4/21/13 at 9:26 pm to McVick
quote:
McVick
You son of bitch, you beat me to it.
Posted on 4/21/13 at 9:32 pm to Who Me
My grandmother's is the best but that looks great
Posted on 4/21/13 at 10:11 pm to TigerSpy
quote:
It's an American dish named for an Italian.
My version was a wedding gift recipe from the mother of a friend over 42 years back. It is a go to favorite of ours. She was an American and definately not italian, so that fits in well with your claim.
This is her recipe almost exactly reproduced for the 187th time (Well maybe 173rd time give or take a few, but cooked at our house a lot of times over 42 or 43 years for certain).
I never considered it to be Italian. I always thought it might be Jewish, except not orthodox because of the mixed meat and dairy stuff, so it's definately not Kosher. Maybe it's a traditional Central Mississippi dish, because she was.
This post was edited on 4/21/13 at 10:16 pm
Posted on 4/21/13 at 10:13 pm to BRgetthenet
quote:
I've never had chicken Tetrazzini.
Me neither. I don't really do pastas with chicken.
Posted on 4/21/13 at 10:18 pm to LouisianaLady
quote:
I don't really do pastas with chicken.
Love Pasta, with anything. I guess there's not too much I don't love, now that I think about it.
How about Chicken Parmesan? You don't like that?
Posted on 4/21/13 at 10:23 pm to MeridianDog
Well actually I do like that. But it's the only one I can think of that I don't mind
And even still I'd pick veal or eggplant over it.
And even still I'd pick veal or eggplant over it.
Posted on 4/21/13 at 10:29 pm to LouisianaLady
quote:
And even still I'd pick veal or eggplant over it.
Like all of those, too. One night I'll do Fried Green Tomato Parmesan and show photos. Lovely stuff.
Posted on 4/22/13 at 8:04 am to MeridianDog
Only time I've ever had tetrazzini is after Thanksgiving/Xmas and my mom would make it w/ some of the tons of of leftover turkey.
Posted on 4/22/13 at 10:04 am to MeridianDog
Looks really good, except for the jarred mushrooms. Fresh is the way to go.
Posted on 4/22/13 at 11:41 am to nikinik
Jarred is what I had. Pulled out of the zombie appocalipse supply cache where they are laid away for situations just like last night. I actually keep a few jars stored beside my 5,000 round ammo box of 45 cal shells - between them and the case of 9 mm rounds and the gross of 12 gage OO shotgun shells. When dealing with zombies one can never be too well armed.
Posted on 4/22/13 at 12:04 pm to MeridianDog
quote:
When dealing with zombies one can never be too well armed.
I agree with this.
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