OCT
10
Chicken Tetrazzini [Holiday Recipe Exchange]
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Chicken Tetrazzini was one of the first recipes that I cooked for Eric before we were married. After his first bite he was convinced that I was a great cook. It’s no secret here that I liked to remind him of this early memory and give myself a pat on the back once in a while.
In the past 10 years I’ve made many changes to the original recipe that my mom used to make for our family growing up. My remastered Chicken Tetrazzini recipe nixes the over salted, MSG laden Cream of Chicken soup in favor of a homemade creamy chicken sauce created from a roux, chicken broth and whole milk.
My mom never added mushrooms to her version of this recipe, but seeking to increase the vegetables and nutrients I have been adding mushrooms for a while. I think they are a great addition. I also opted for half red and half green bell peppers to add color to this otherwise monotone dish.
Chicken Tetrazzini is a great recipe to have in your files because it is so useful around the Holiday season. For my family, this recipe bakes up perfectly in the Le Creuset 3 1/2 quart braiser, one of my favorite pans for delicious one-pot comfort foods, but it is easily doubled to feed a crowd (use a larger pan for a double recipe) and simple to put together when you have leftover roasted chicken or turkey.
I am so excited for this theme because I love to cook hearty one pot meals in the winter months and I am a big fan of Le Creuset. If you haven’t added any of Le Creuset’s beautiful pieces to your collection yet, it’s time to start saving. I love their gorgeous, vibrant colors and the enameled cast iron they’re constructed from, which distributes heat slowly and evenly. I hope you’ll take a moment to share your favorite One Pot Dish in this week’s Holiday Recipe Exchange.
Chicken Tetrazzini
Yield: serves 6
Ingredients:
3 tablespoons butter
1 stalk celery, diced
1 cup diced bell pepper - mix of red and green
1 yellow onion, diced
10 ounces sliced mushrooms
1 stalk celery, diced
1 cup diced bell pepper - mix of red and green
3 cloves garlic, minced
1/4 cup flour
3/4 cup whole milk
2 tablespoon sherry
2 cups chicken broth
2 teaspoons fresh thyme
1 tablespoon fresh parsley, minced
1/4 - 3/4 teaspoon salt, according to taste
1/4 - 1/2 teaspoon black pepper
1/4 teaspoon nutmeg
10 - 12 ounces spaghetti or linguini, cooked slightly less than al dente
3 cups cubed or shredded chicken or turkey
1 cup freshly grated Parmigiano Reggiano
1/2 cup sharp cheddar cheeseDirections:
Preheat oven to 400 degrees F.
In a large saute pan (I like to use a Le Creuset braiser), melt 1 tablespoon of butter. Saute the onion over medium heat until tender and golden, about 3-5 minutes. Add the mushrooms and celery and saute for about 5 minutes. Add garlic and bell pepper and saute for an additional minute. Transfer to a bowl and set aside.
Add remaining 2 tablespoons of butter to the pan. Whisk in the flour. Slowly add the milk, whisking as you pour. Then add the sherry and chicken broth, whisking to eliminate any lumps. Stir in the thyme, parsley, nutmeg, bay leaf, salt and pepper. Simmer for about 5 minutes, then remove and discard the bay leaf.
Return the vegetables along with the chicken to the pan and stir to combine. Add the pasta, stirring again and 3/4 cup of the Parmigiano Reggiano and the cheddar. Stir until well combined. Sprinkle the remaining 1/4 cup of cheese on top.
Cover with a lid or foil and bake in the oven at 400 degrees F until heated through and bubbly.
How To Participate
For a chance to win a 3 1/2 Quart Round Le Creuset French Oven:
- Write and post a recipe on your blog featuring ONE POT MEALS.
- Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Le Creuset.” in your blog post.
- No blog? Just leave your recipe in the comments section.
- Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
- Submit your post before Oct. 17, 11:59 PM.
- Anyone can participate in the link up, but the prizes will ship to US addresses only.
- More detailed info are available here.
Link Up Your Recipes:
Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.
This Week’s Prize:
3 1/2 Quart Round Le Creuset French Oven (1 winner), provided by Le Creuset.
$180 Value.
Recipe Theme Schedule:
About the Author:
Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. Wife & Mom. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie resides in Colorado with her husband and two children.
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Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.
Hmmmm, that sounds really yummy!
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Uhhh yep. Making this this week. Or this morning. SOON.
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I’ve never made this, but it sounds wonderful. I’ll def be trying it!
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Looks delicious! I will definitely be adding it to our pasta rotation.
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Here is my one pot dish….
Parmesan Chicken and Rice
1 Tbsp Olive Oil
½ cup Chopped Onion
1 tsp Bottled Minced Garlic
½ tsp Dried Thyme
1 (8-ounce) Package Presliced Mushrooms
¾ pound Skinless, boneless chicken breast, cut into bite-sized pieces
½ cup Dry White Wine
½ tsp Salt
¼ tsp Freshly Ground Black Pepper
1 cup Uncooked Instant Rice
1 cup Fat-Free, less-sodium chicken broth
½ cup (2 ounces) Grated Fresh Parmesan Cheese
¼ cup Chopped Fresh Parsley
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; saute 5 minutes or until onion is tender. Add chicken; saute 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.
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Every time someone talks about Chicken Tetrazzini, it always makes me think of this: http://www.youtube.com/watch?v=_RZxbKvD1YQ
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Chicken tetrazzini was always one of those vaguely defined “glop” meals served to me by well-meaning friends’ moms growing up. But looking at your recipe, I see it’s super-close to my own recipe for tuna noodle casserole and I’m tempted to give it a try!
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What a fantastic version of this classic dish! I can’t wait to try it out, and also add my own favorite one pot meal to the group! I must admit, the idea of winning my very own Le Creuset is super awesome. My budget has never been savvy enough to allow it.
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I don’t think I have ever tried Chicken Tetrazzini, but I’m pretty certain that I’ll be making this at some point this week.
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Your recipe sounds amazing – I can’t wait to try it!
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This is a favorite of mine for Sunday morning brunch. I can make it the night before, leave it in the fridge and throw it in the oven an hour before everyone gets here.
Baked French Toast
Ingredients
1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1 cup butter
1 cup packed dark brown sugar
1 cup chopped pecans
2 tablespoons corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and mix well.
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I love chili in the fall and winter. Its hearty and warm and reminds me of when I was a child and would play outside all day and come in to a big bowl of chili with saltine crackers. Its also great on game day.
Fall Chili
1 tablespoon vegetable oil
2 tablespoons chopped canned chipotle chiles in adobo sauce
3 medium onions, chopped
1/2 teaspoon ground cinnamon
6 garlic cloves, chopped
3 pounds ground beef chuck
Coarse salt and ground pepper to taste
3 (14.5 oz) cans diced tomatoes in juice
1 can (6 oz) tomato paste
1 bottle (12 oz) mild lager beer
3 tablespoons chili powder
2 (14.5 oz) cans kidney beans, rinsed and drained
Directions
In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes. Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with shredded cheese and serve with saltines.
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I love the look of this dish! And I love that you don’t use cream of chicken soup. Must try!
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Here’s a great seasonal one pot dish, Coconut-Pumpkin and Orzo Stew. Love Le Crueset and your beautiful blog, Katie! http://www.pbs.org/parents/kitchenexplorers/2011/10/11/coconut-pumpkin-and-orzo-stew/
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My favorite one pot meal is Chicken and Dumplings:
2 Tbsp vegetable oil
3-4 lbs chicken pieces (legs, breasts, thighs)
1 small onion, chopped
2 ribs celery, thinly sliced
3 cups plus 1/2 c water
1 bay leaf
3 chicken bouillon cubes
1/2 tsp salt (or less)
Black pepper, to taste
5 med-size carrots, peeled and thinly sliced
1/3 c all-purpose flour
1 1/2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 Tbsp chopped fresh parsley
2/3 c milk
1 large egg
1 Tbsp vegetable oil
For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes. Stir in the onion and celery. Saute briefly then add 3 cups of water, bay leaf, bouillon cubes, salt and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 more minutes.
Meanwhile, remove the chicken meat from the bones. Whisk together the flour and the remaining 1/2c of water in a medium bowl until smooth. Add the mixtrue and the chicken meat to the simmering saucepan. Cover and continue to simmer.
To prepare the dumplings, combine the floure, baking powder, salt and fresh parsley in a large bowl. Make a weill in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring. Ladle into wide soup bowls and serve hot.
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Oh, I would really love to have some Le Creuset in my kitchen! My favorite one pot meal would be
Argentine Dish:
INGREDIENTS:
1 lb. ground beef
1 onion, chopped
1 large green pepper, chopped
2 cloves garlic, minced
1 can red kidney beans (don’t drain)
1 can hominy, drained
1 tsp. basil
¼ tsp. oregano
½ tsp. pepper
½ tsp. salt
¼ tsp. sugar
2 Tbs. chopped parsley
(optional) 1 15 oz can petite diced tomatoes
DIRECTIONS:
1. Brown beef with onions, garlic and peppers. Drain, if needed.
2. Add kidney beans, hominy, and rest of spices.
3. Cook until heated through.
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I just tried out a new tetrazzini recipe for a sponsored post coming up, it used a different ingredient and it was delish. I am sure yours is yummy too!
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This another “heritage” recipe, handed down from my mom to me to my daughter. It’s the first oven-dish I ever taught her to make. My mom makes hers with tuna but my daughter doesn’t care much for any fish other than shrimp or my blackened salmon, so I changed this recipe up with a can of chicken instead.
You can add veggies to it if you like, but I enjoy it just as it is… helping after helping after helping.
INGREDIENTS:
1 bag (12 oz.) potato chips, crushed
1 can Cream of Mushroom soup, undiluted
1 can Cream of Chicken soup, undiluted
1/2 soup can of milk
1 can (12 oz.) chicken or tuna
Mix all ingredients together. Bake at 350 for 30 minutes.
It’s that simple, and even more delicious!
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HOT DOG CASSEROLE
I grew up on this dish. It’s got the meat and veggies all together, and boy! is it scrumptuous, as well as Quick and Easy.
INGREDIENTS:
1 pkg Hot Dogs, sliced into “coins”
1 (16 oz) can green beans, drained
1 can Cream of Mushroom soup (undiluted)
1/2 tsp Worcestershire or Soy Sauce
1 can (2.8 oz) French Fried Onions
1 Cup Cheddar Cheese, shredded
Combine hot dogs, green beans, 1/2 can of French Fried onions, 1/2 cup cheese. Add in soup and Worcestershire/Soy sauce, mix thoroughly.
Bake uncovered at 350 for 25 minutes. Remove from oven. Top with remaining French Fried onions and cheese. Bake uncovered for an additional 5 minutes.
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I am confused by the mention of bell peppers twice in the ingredient list… a total of 2 cups??? ( celery is listed twice too?)
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I like this Spicy Coconut Chicken Casserole (from Martha) since I am not a fan of ‘traditional’ casseroles like my mother used to make!
Ingredients
* 1 tablespoon olive oil
* 4 whole chicken legs (about 3 pounds total)
* Coarse salt and ground pepper
* 1 can (14.5 ounces) light coconut milk
* 1 1/2 cups canned reduced-sodium chicken broth
* 1 to 2 teaspoons Thai red curry paste
* 1 cup jasmine rice
* 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
* 8 ounces green beans (stem ends removed), cut into 1-inch lengths
* 1/2 lemon, cut into wedges, for serving
Directions
1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
2. To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
3. Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.
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I make this chicken stew recipe at least once a week. Here is the recipe from Food Network, although I will vary it sometimes by adding chopped spinach, extra tomatoes, or orzo.
I’ve also used a store-bought rotisserie chicken instead of poaching my own.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-stew-recipe/index.html
Ingredients
2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
Serving suggestion: crusty bread
Directions
Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
Ladle the stew into serving bowls and serve with the bread.
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This dish sounds amazing!!
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