Leftover Chicken Idea:

We had a chicken dinner last night. Instead of the usual chicken pot pie, I have been making a tetrazzini dish that is most definitely considered to be a comfort food in this house.



Start with a small chopped onion:


A cup of sliced mushrooms:


Saute' together with 3 Tablespoons of butter until soft:


About a half pound of vermicelli, broken in half and cooked ahead:


Either make a white sauce or do what I did...use a 16oz jar of prepared alfredo sauce:


Two kinds of cheese; cheddar, which is added to the white sauce:


And mozzerella, which is sprinkled on top before baking:


Right out of the oven:



Chicken/Turkey Tetrazzini

8oz cooked vermicelli or thin spaghetti
2 cups cubed chicken or turkey
1 cup sliced fresh mushrooms
1 small chopped onion
3 Tablespoons butter
2 cups of white sauce or 1 16oz jar prepared alfredo sauce
1 cup milk
1/2 teaspoon sage
1/8 teaspoon ground mustard
1 cup shredded cheddar cheese
1 cup shredded mozzerella cheese

~Cook pasta according to package directions. Drain well and place in a greased 11x7inch baking dish. Top with turkey/chicken and set aside.
~In a large skillet or saucepan, saute' mushrooms and onions in 3 Tablespoons butter until tender. Whisk in white sauce (or prepared alfredo sauce), milk, sage and ground mustard. Add cheddar cheese and stir until melted. Pour over turkey/chicken.
~Sprinkle with mozzerella cheese. Bake in 350degree oven for 25-30 minutes or until heated through and cheese is melted.

*Coming soon: Beef Bourguignon