{"id":9939,"date":"2012-10-17T00:01:35","date_gmt":"2012-10-17T07:01:35","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=9939"},"modified":"2017-10-17T08:15:36","modified_gmt":"2017-10-17T15:15:36","slug":"comfort-food-dead-ahead-chicken-tetrazzini","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/comfort-food-dead-ahead-chicken-tetrazzini\/","title":{"rendered":"Comfort Food, Dead Ahead: Chicken Tetrazzini"},"content":{"rendered":"

\"chicken<\/p>\n

This week, fall has slammed into us full force. The rain came in over the weekend, and then last night, it was stormy enough that we lost power for a few hours in the middle of the night. \u00a0It’s a good thing, the yard is in desperate need of a soaking, and with that soaking, all we want is comfort food. I’m not alone in this, since everywhere I look lately, all I see are pot pies and soups. \u00a0I’m not usually one to jump the gun on holidays, but this recipe originated with Thanksgiving turkey leftovers and has migrated to chicken during the rest of the year. \u00a0Named for an opera star in the early 20th century, so the story goes, you’ll be singing for your supper when this is on the menu. Ladies and gents, I give you, Chicken Tetrazzini!<\/p>\n

\"chicken<\/a><\/p>\n

Tetrazzini brings together the best parts of mac and cheese and pot pie without feeling like a gut bomb. Creamy sauce, chewy noodles, a little bit of protein and sweet peas. And it’s gotta be wide egg (or not egg) noodles. No spaghetti.<\/p>\n

The recipe is built for leftovers and serves just four, but if you’re wanting more or serving a bigger crowd, double it. \u00a0 I ended up making it twice last week, that’s the beauty of the Costco chicken, though it defeats the purpose of a casserole in the first place. But when you haven’t had tetrazzini for awhile, having it for lunch and dinner a couple of days in a row is no problem whatsoever.<\/p>\n

Here I’ve kept it light, but with turkey, I add mushrooms. \u00a0Quarter and saute them before you make the bechamel and you’re off to the races. It gives a little extra heft and flavor to the dish, but is just fine without them. \u00a0I do think its best with homemade bread crumbs, you get the extra craggy top, but if the superfine store bought is all you’ve got, that’ll work, too. Just stick close by the oven when you’re baking, they’ll brown up fast(er).<\/p>\n\t\r\n\t

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\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
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Chicken Tetrazzini<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t