Friday, March 18, 2011

CHICKEN TETRAZZINI for Supper Tonight!

Dear Reader,
     This is what we had for supper tonight (I know, I know ....most people today seem to say "dinner" for the nighttime meal, but I still say supper .....


CLASSIC CHICKEN TETRAZZINI
8 - 10 servings
 (freezes well)

12 oz. of vermicelli pasta
1/2 c. butter (I used Smart Balance Butter blend)
1/2 c. all purpose flour
4 c. milk (I used fat-free)
1/2 c. dry white wine
2 Tbs chicken bouillon granules
1 tsp seasoned pepper
2 c. grated parmesan cheese
4 c. diced cooked chicken
1 small jar sliced mushrooms, drained
3/4 c. slivered almonds (I didn't have any, so I omitted this)
4 stalks chopped celery (not in original recipe; I added this on my own.)

1. Preheat oven to 350 and prepare pasta according to pkg directions.
2.  Meanwhile, melt butter in Dutch oven over low heat;
whisk in flour until smooth and cook about 1 min. 
Gradually whisk in milk and wine.  Cook over medium heat,
whisking constantly for 8 to 10 minutes or until mixture bubbles and thickens. 
Whisk in bouillon granules, seasoned pepper, 1 cup Parmesan cheese, and chopped celery.
3.  Remove from heat; stir in diced chicken, mushrooms, and hot cooked pasta.
4.  spoon mixture into lightly greased 13 x 9 inch baking dish.
(I used 2 smaller oblong glass baking dishes and froze one for a future "supper".) 
Sprinkle with slivered almonds and remaining 1 c. Parmesan cheese.
5.  Bake at 350 for 35 minutes until bubbly and browned on top.
Enjoy!


Have a lovely suppertime!

-Mug

*recipe from Southern Living magazine (September 2010)

6 comments:

Tiff said...

MMMmmm... I LOVE Chicken Tetrazzini! I use the recipe from the Southern Living Cookbook and although it seems to take forever to prepare- it's always well worth the wait and work! Your's sounds delicious too!

The 4 Bushel Farmgal said...

Hi Mug,
This sounds really good! I think I'd prefer the celery, as you substituted.

Guess what?! You'll have a Spring package in the mail soon :)

Have a great weekend!

jeanette from everton terrace said...

Thought about you this weekend - made your sausage pinwheels for my daughter and friends who are visiting during their spring break. I also made some with cream cheese, walnuts and cranberries for the vegetarians in the bunch - big hit! :)

Mug said...

Oh, YUM! Love the variation, Jeanette! I will be sure to try it the vegetarian way!

MyStory of HiStory said...

Ooooh ... that looks delicious!

MyStory of HiStory said...

Hi Mug. Me again. I take it you're enjoying The Yada Yada Prayer Group books! I remember you mentioned something to the effect of how much you resemble the character, Jodi. Tho't that was funny bc I can soooo relate to her too :)

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