Food: Chicken Tetrazzini

Hello all!

I'm Sharla. 21 years old, married to my highschool sweetheart, and obsessed with homemaking and cooking. I've learned a lot in the past year that I've been married (our anniversary is on August 9th WAHOO!) and Lacey asked me to contribute to this blog. so here I am, contributing I'm excited to help other wives like myself, and also be helped by all of you!! I've decided to post a recipe that my mom always made when we didnt have a ton of money, or she needed some leftovers for the next day because of busy lives, etc. It freezes awesome, is great when you're making a meal for someone, It's my ultimate comfort food. You know that thing you ask for when you go to visit your parents house?.... this is mine! It's basically fool proof as long as you can cube chicken and chop an onion :-)

Chicken Tetrazzini:

Ingredients:

1 lb of spaghetti

3 chicken breasts, cubed

1/4 stick of butter , or equivalent amount of olive oil

1 onion diced

1 mini jar of pimentos ( find by the olives at the store)

3 cans of evaporated milk

2 cans of cream of mushroom soup

1 can of cream of chicken soup

salt and pepper to taste

parmesan cheese to top

Preheat oven to 350 degrees

Cook spaghetti until "Al Dente" and place in 9X13 dish

Sautee onion in butter or olive oil in large pot on medium heat until tender

Add cubed chicken and cook until done (sorry i forgot to take a picture of this part)

Add evaporated milk, cream of chicken soup and cream of mushroom soup to pot, stir until mixed well

Add pimentos and Salt and Pepper to taste ( if you use organic soups, you'll probably need to add a little more salt, but if you use the canned Campbells soups, you wont need to add much at all)


Cook 15 minutes stirring occasionally on medium heat or until it starts to thicken and get "bubbly and yummy" (as my mom says)



Poor or Ladle thickened mixture over spaghetti in 9X13 dish

I also use the ladle or a fork to move the noodles around so the sauce can make its way through to the bottom

Here is what it should look like before topping with parmesan cheese:

Cover with parmesan cheese

Place in heated oven for 30-45 minutes or until just starts to brown on top

Serve with sourdough bread and salad! Enjoy!

P.S. It's even better the next day for leftovers!

You can also double the recipe and make enough for 2 casseroles and put one in the freezer for a night that you don't want to cook. I do this a lot!

Cheers!

Sharla

"Better is a dinner of herbs where love is, than a fattened ox and hatred with it. " (Proverbs 15:17)