Wednesday, September 22, 2010

Chicken Tetrazzini

I have had a fun few days. Last night I had my first provisional meeting with my Junior League neighborhood group. It was at the bar at the London Hotel in Beverly Hills. After the meeting, about 8 of us stuck around at and had a great time getting to know each other. These girls are going to be lots of fun! Today I had lunch with my sweet friend Meredith. She just moved here from NYC. We danced together when I was in High School (so many memories) and I had not seen her in so long! I am really glad to have her close again. It is crazy how so many of us from small town Odessa have ended up here in the big big city!!
The Beverly Hills/ West Hollywood Provisional Group

This casserole is a common dish that many grew up on. I know it is hard to believe, but I had never tried it until I made it the other day. It was delicious! I don't know what it is about casserole's, but many men do not like them, my husband included. He did eat it, but I could tell that is wasn't his favorite meal. Oh well, I had plenty of leftovers to eat for the next few days. 

Chicken Tetrazzini
1/2 pound thin spaghetti
1/4 cup butter
1/4 cup flour
2 cups milk
1/4 cup white wine
1 chicken bouillon cube
1/2 tsp black pepper
1 cup freshly grated parmesan, divided
6 chicken tenders
1/2 package sliced mushrooms
1/2 cup sliced almonds

Boil pasta until al dente. Drain and set aside.
Boil chicken in salted water until done.
Melt butter in a sauce pan on low.
Slowly whisk in flour until all is added and smooth.

Slowly add in milk and wine until all is added and smooth.
Continue to stir for 6 more minutes or until bubbly.
Cook mushrooms in 1 Tb of olive oil to tenderize them.
After sauce is thickened, stir in pepper and chicken bouillon.
Stir in 1/2 cup parmesan and remove from heat.

Dice chicken.
Add chicken, pasta and mushrooms to sauce.
Mix up.
Pour into baking pan. Top with remaining 1/2 cup parmesan and almonds.
Cook on 350 for 35 mins

Comfort food, yum!

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