10.24.2012

Weekend Recipe....Chicken Tetrazzini




Chicken Tetrazzini



Ingredients

8 ounces thin spaghetti, broken into 3-inch lengths, 
1 1/2 cups shredded Cheddar cheese, divided
1/4 cup Parmesan cheese, divided
2 to 3 cups diced cooked chicken/turkey
1 jar of diced pimientos
1 tablespoon butter
4 ounces sliced mushrooms
1/4 chopped cup onion
1 can cream of mushroom soup
1/2 cup chicken broth
1 cup half and half
1/2 tsp red pepper, ground
 salt and pepper, to taste
1/4 cup panko bread crumbs
1/4 cup Parmesan cheese


Instructions


Cook pasta according to directions.

Combine spaghetti with 1 cup Cheddar cheese and half of the Parmesan cheese. Add turkey and pimientos. In a skillet, melt butter and saute mushrooms and onions just until tender; add to the turkey mixture along with remaining ingredients. Gently stir to combine ingredients; place in a greased casserole and sprinkle with remaining cheeses. Cover with lid or foil and bake at 350° for about 45 minutes, or until hot and bubbly.
Serves 6 to 8.

Top with the bread crumbs and then the Parmesan cheese. Bake in a 350f oven for 30 minutes.



 Pair with:

Autumn Salad



  • 8 ounces bib lettuce
  • 2 large eggs
  • 8 pieces thick-sliced bacon, chopped
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 large white mushrooms, sliced
  • 3 ounces red onion (1 small), very thinly sliced
  • mandarin oranges
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Put a few mandarin oranges on each salad, Season with pepper, as desired. Serve immediately.








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