Chicken Tetrazzini - You'll want three servings...

...or at least, JD wanted three servings. i couldn't believe it. he ate 1/2 the damn pan.
Anyway, here's the recipe. Easy to make. just remember to cook the chicken first. i totally forgot and had to put everything on hold while i cooked it. not a biggie, just kind of a pain.



Chicken Tetrazzini

1/4 cup dry bread crumbs (i used Italian blend)
3 tbsp butter, divided
3/4 cup shredded Parmesan cheese, divided (i used the stuff you sprinkle on spaghetti, the good shredded stuff, not the ground up stuff)
1/2 cup chopped onion (i used a red onion)
1/4 cup all-purpose flour
1/4 tsp salt
1/8 tsp ground pepper
1 can (14 oz) chicken broth
1 can (12 oz) evaporated milk (i used 2%)
2 cups cooked, chopped chicken or turkey breast meat
2 cans (4 oz each) sliced mushrooms, drained (i just used one 6 oz can and it was fine)
1 cup frozen peas, thawed (i didnt thaw mine, and they were fine)
2 tbsp dry sherry (i didnt have any, and i didnt miss it in the recipe)
8 oz spaghetti, cooked, drained and kept warm (since you cook this in the oven too, dont cook the spaghetti all the way or it will get mushy when you cook it)

Combine bread crumbs and 2 tbsp butter in small bowl. Use a fork to kind of chop it up till it mixes. Add 1/4 cup of the parmesan cheese. Set aside. Melt ramianing butter in a medium saucepan over medium heat. Add onion, cook, stirring occasionally for 1-2 minutes or until tender.

Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat, gradually stir in broth. Return to heat; bring to a boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese; cook over low heat until cheese melts. Remove from heat. Stir in chicken, mushrooms, peas and sherry.

Combine cooked pasta and chicken mixture in a large bowl. Pour into a greased 13 x 9 x 2 dish. Sprinkle with bread crumb topping. Bake at 350 for 20-25 minutes or until topping is lightly browned. Serve immediately.

Yummy Chicken Casserole

Chicken, Biscuits 'n' Gravy Casserole

This was really yummy. Next time I'll make it with a side of steamed veggies or a salad.


Photo and recipe courtesy of
Every Day with Rachael Ray
April 2006

FOUR SERVINGS
Prep Time: 20 min
Cook Time: 25 min


INGREDIENTS

One medium to large rotisserie chicken (or, just boil 4 boneless/skinless breasts, then pull apart for meat)
7 tablespoons unsalted butter, plus more for greasing the dish
8 ounces white mushrooms, thinly sliced
1 medium onion, finely chopped (I only used 1/2 a red onion)
2 celery ribs, finely chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk

1 teaspoon fresh lemon juice
Salt and freshly ground pepper
3 garlic cloves, finely chopped
2 cups baking mix, such as Bisquick (or, I used a 5 pack of Hungry Jack biscuits)
1/2 cup shredded cheddar cheese


DIRECTIONS
1. Preheat the oven to 425°. Butter a large casserole dish. Pull the meat off the chicken, shredding it with your fingers or a fork into the baking dish.

2. In a large skillet, melt 3 tablespoons of the butter over high heat. Add the mushrooms, onion and celery and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Lower the heat to medium, sprinkle the flour into the skillet and cook, stirring, for 1 minute. Stir in the chicken broth, bring to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in 1/3 cup of the milk and simmer for 1 minute more. Remove the skillet from the heat, add the lemon juice, and add salt and pepper to taste. Pour the gravy over the chicken in the baking dish.

3. Melt the remaining 4 tablespoons of butter with the garlic.

4. Stir together the baking mix, the remaining 2/3 cup of milk and the cheese. Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter. Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter.