I’m almost embarrased to say that in my 36 years on earth, I’ve never once had Chicken Tetrazzini. I wasn’t even sure what it was, thinking it was an Italian dish that had something to do with noodles. Imagine my surprise when I found out it was an American dish – according to Wikipedia, “The dish is named after the famous Italian-born opera star Luisa Tetrazzini. It is widely believed to have been invented ca. 1908-1910 by Ernest Arbogast, then chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident. However, other sources attribute the origin to at the Knickerbocker Hotel in New York City.”
Either way, it’s absolutely friggin’ delicious, and I’m wondering where it’s been all my life. It encompasses my favorite things – pasta, mushrooms, creamy cheesy wine sauce, chicken – into a hearty, comforting package of yum. I’m embarrassed to say I made this three times last week. So I’m submitting it as my “American” entry into the World Food Day event.
I made it local by using mushrooms from Toby Run, cream from Snowville Creamery, and the fantastic WondeRoast chicken from Broadmoor Market.
recipe slightly adapted from recipe by Pebbles @ Recipezaar
SERVES 6 -8
8 ounces medium egg noodles or wide egg noodles, cooked
1 1/4 cups heavy cream or half-and-half
4 tablespoons butter
8 ounces fresh sliced mushrooms
2 tablespoons flour
1 1/4 cups chicken broth
1 cup grated parmesan cheese
1/2 teaspoon black pepper
1/2 cup dry sherry (don’t use cooking sherry)
3 cups shredded cooked chicken breasts
1 tbsp. dried tarragon
2 tablespoons chopped fresh parsley
1/4 cup breadcrumbs
Preheat oven to 375. Butter a 3 quart oven proof casserole.
In saucepan, melt butter and saute mushrooms until tender, about 10 minutes.
Blend in flour, 3/4 c cheese and chicken broth. Cook until smooth and thick.
Add seasonings, except parsley. Remove from heat and blend in cream and sherry.
Add shredded chicken and cooked noodles. Pour into dish and top with bread crumbs, parsley and remaining cheese. Bake uncovered about 20 minutes. Brown crumbs under broiler if necessary. You may want to adjust the liquids a bit if you prefer a creamier sauce.