Take-out Tuesday, Loaded Tetrazzini

Tetrazzini: A baked pasta dish originally made with turkey, mushrooms, cream sauce, and Parmesan cheese.  Named after an Italian opera singer, Luisa Tetrazzini, who apparently sung with delight when this was served~

chicken casserole thepaintedapron.com

This version made us sing with delight!

It is made with chicken instead of turkey, some leftover ham, a “clean out the refrigerator” cream sauce, thin spaghetti, and a rainbow of vegetables

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Corn, onions, celery, red pepper…if I had mushrooms or fresh spinach that would have gone in there too~

This dish has so many goodies and you can add whatever you like!

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Now you can make a traditional white sauce [see recipe below]  or you can clean “house” a little~

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I started with a can of mushroom soup and then added a little sour cream, a little Alfredo sauce, a little onion dip…I had dibs and dabs of these things I needed to use up…so I mixed up this crazy concoction until I had enough sauce for a large 9×13 pan of tetrazzini, about 3 cups

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Add the sauteed veggies and ham to the sauce

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Stir in some cooked pasta

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Add the shredded chicken and season with salt and pepper

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I cooked boneless chicken breasts in the slow cooker with chicken broth earlier in the day.  Not only does it shred easily, it is so tender, it is perfect for casseroles.  You can also use the broth it cooked in to thin your sauce if necessary

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Ease the mixture into a large baking dish or lasagna pan that has been sprayed with cooking oil spray

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This dish really has more meat and vegetables than it does pasta and sauce and it will easily serve 8-10

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Top it with some lovely shaved fresh Parmesan

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and stash it in your refrigerator until you are ready to bake~overnight is fine

loaded tetrazzini thepaintedapron.com

This time of year we are back and forth from the coast a lot.  I made this the day before and took it with me, ready to pop in the oven for an easy, no fuss dinner when we arrived for Easter weekend.  With the kids all coming at different times, it made dinner a breeze and there was a satisfying meal ready for any late arrivals~

chicken tetrazzini thpaintedapron.com

Shhhh! Just don’t tell anyone you were actually cleaning out your refrigerator 😉

Loaded Tetrazzini

  • Servings: 8-10
  • Difficulty: medium
  • Print

2 large boneless chicken breasts,  or 3 cups shredded cooked or rotisserie chicken

1 cup chopped ham, prosciutto or cooked bacon

1-2 ears corn, cut from the cob

4 celery stalks, chopped

1 large sweet onion, diced

1 red or orange sweet pepper, chopped

6-8 oz. thin spaghetti

1 can cream of mushroom soup*

1/2 cup onion dip or sour cream*

1/2 cup Alfredo sauce*

1/2 cup sour cream*

salt and pepper

2 cups chicken broth

2-4 oz freshly shaved Parmesan

Cook chicken in a slow cooker, submerged in chicken broth, 3-4 hours on high or 6-7 hours on low.  Remove chicken and shred, reserving broth.

Bring salted water to a boil add pasta and cook for 1-2 minutes.  Cover and remove from heat.  Let pasta sit while preparing vegetables, it will continue to cook a little and be just a little underdone when you assemble your dish.

Saute vegetables in a drizzle of olive oil until transparent and soft.  Add ham or bacon and cook 1 minute.  Combine mushroom soup with sour cream, dip and Alfredo sauce.  Thin with a little chicken broth from the slow cooker until the sauce is the desired consistency.

Add sauteed vegetables and ham to sauce.  Drain pasta and add to vegetable sauce mixture.  Gently fold in chicken.  Turn mixture into a 9×13 baking dish or lasagna pan that has been sprayed with cooking oil spray.

Sprinkle Parmesan cheese over top of casserole, cover and refrigerate for up to 36 hours.  Bake uncovered at 325 for 45-60 minutes or until hot and bubbly.  Refrigerate or freeze leftovers.

*or use 3 cups of white sauce or Bechamel

White Sauce

  • Servings: 3 cups
  • Difficulty: easy
  • Print

1 stick butter
1/2 c flour
2 c low fat 1/2 n 1/2
1 1/2 c chicken broth
6 T white wine or sherry
1 tsp salt
1 tsp white pepper

Melt 1/2 c butter in a large stockpot over medium high heat.  Whisk in the flour til blended and cook for 1 minute, whisking constantly.  Stir in cream, broth, wine, 1 tsp S&P and bring to boil. Cook for 8 min or til thick and bubbly, whisking constantly.

for another printable version of Loaded Tetrazzini click here

chicken casserole thepaintedapron.com

You might also want to check out Chicken & Mushroom Tetrazzini, full of sauteed mushrooms and a dash of sherry

chicken tetrazzini thepaintedapron.com

and Italian Tetrazzini with roasted tomatoes and zucchini~

Italian tetrazzini thepaintedapron.com

I love to experiment with different combos in the kitchen, it’s a lot like painting~I am sure you will create a masterpiece!

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I will be joining these fabulous parties and blogs:

Four Seasons Blog Hop

Full Plate Thursday

Will Cook for Smiles

Between Naps on the Porch

Work it Wednesday

 

 

 

Comments
13 Responses to “Take-out Tuesday, Loaded Tetrazzini”
  1. Happier Than A Pig In Mud says:

    Had to chuckle at your ‘cleaning out the fridge’, I’ll bet the French Onion Dip added lots of great flavor:@)

    Like

  2. Mary says:

    You’re so creative and fearless in the kitchen with your combos Jenna! Your loaded chicken tetrazzini looks divine with the parm on top! I need fire up the slow cooker with our temperatures heating up 🙂

    Like

  3. Liz Mackie says:

    Nice recipe – thank you.

    Like

  4. swimteamlifestyle says:

    As Pooh Bear would say, “I’ve got a rumbly in my tumbly” from reading this post.

    Like

  5. I love casseroles like this! Great idea.

    Like

  6. mleewest says:

    Jenna, I emailed this to the wrong place! Anyway, so glad you are participating!!! The secret ingredient is…chipotle.Use whatever type or brand you wish…sweet or savory…as always, no rules!​ The date is Monday, June 2nd is the date (not Foodie Friday). Also, if you’d like to add the Mystery Club thumbnail linky to your post, with the thumbnails, etc, I will send you the code before the event. Your casseroles look heavenly!

    Like

  7. Shawna says:

    My daughter is learning to cook and this would be so perfect. It will help her think out of the recipe box and engage in some experimenting. Thank you for sharing them on our Four Seasons Blog Hop

    Like

  8. Miz Helen says:

    We just love Tetrazzini, Jenna, this looks like a fantastic recipe! Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back to see us real soon!
    Miz Helen

    Like

I would love to hear from you!!

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