Earlier this week I had some time to prepare supper. Digging through one of my many files of recipes, I came across a recipe for chicken tetrazzini. It's another one of my recipes where I can't recall where I found it. I tried "Googling" it to see if I can find the recipe to link to, but alas, I'm not that fortunate tonight.
I did a bit of research and find that this recipe was invented in the early 1900's by Ernest Arbogast the chef at a hotel in San Francisco called the Palace Hotel, where opera singer Luisa Tetrazzini was a resident. There is a bit of discussion as to where the dish actually had its beginnings. In any event, it's a wonderful casserole dish requires a bit of prep, but can be prepared ahead of time.
The ingredients are easy to find such as carrots, onions, mushrooms, boneless, skinless chicken breasts, spaghetti, milk, fresh parsley, breadcrumbs, chicken stock, sherry and Parmesan cheese. I think it took me about 45 minutes to prepare the dish this evening. I was a little behind in getting my pasta water going, but in about an hour I had dinner on the table tonight.
The sauce that you make for this dish is light, not a heavy cream sauce. The addition of the vegetables, chicken stock and sherry give it a nice flavor. It's a great do-ahead meal that someone can just put in the oven if you're running late. If preparing ahead, I would recommend that you make sure that you bring the casserole to room temperature for about 30 minutes before heating and keep it covered so it heats up thoroughly.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.