I have a confession. I wrote this recipe in church. I trying to listen to the sermon, but I was incredibly distracted by the flashing numbers. You know what to what I'm referring - the ones that silently scream "COME GET YOUR SCREAMING KID FROM THE NURSERY!"
That's what the number says to me, anyway.
When the same number comes up more than twice, I get tense. I make my (poor) husband check (and re-check) our number just to be sure that isn't our kid falling apart in their Sunday school class.
I can't stand the thought of my babies (read: toddler and preschooler) crying for mama in the nursery and me not knowing it.
I'm totally the parent I always swore I wouldn't be. You know the type. The kind that cries when their kid goes to kindergarten. I can tear up just thinking about it, and it's over a year away. Speaking of, let's change the subject before I can't go on any longer.
I used to roll my eyes at parents like me. I used to scoff at parents like me.
I've had to eat a lot of words since I became a parent. And I'm okay with that.
ANYHOO, since I was already having a hard time concentrating, I jotted down this recipe on the back of the bulletin. And then I came home and tested it. And we pretty much demolished it then and there.
So it's no secret that we love Chicken Tetrazzini in this house. I mean love. Like, almost as much as we love our kids. I've already shown you my usual go-to recipe, but I wanted to make one with a homemade sauce.
Not that I have one thing against a can of condensed-anything soup. Because I totally don't. I just wanted something different, that's all.
And the truth is...our kids' numbers have never flashed in church. Apparently, despite my sentimental neuroses, we have managed to raise independent, self-sufficient kids (so far, anyway). Who knew.
Homemade Chicken Tetrazzini
1 lb. vermicelli, cooked according to al dente package directions (I cooked mine for exactly 5 minutes)
4 T (1/2 stick) butter
1 onion, diced
3/4 cup finely diced celery (about 2 large ribs)
8 oz. white mushrooms, thinly sliced
4 T flour
2 1/2 cups chicken stock
2 1/2 cups whole milk
8 oz. cream cheese
1 1/2 tsp salt
1 T black pepper
3 cups chopped cooked chicken
1 cup Parmesan cheese
4 cups (1 lb) shredded sharp cheddar cheese
Melt butter in a large skillet. Saute the onion, celery and mushrooms until soft, about 15-20 minutes. Add the salt and pepper. Sprinkle in the flour and stir to combine. Cook for about 2 minutes. Incorporate the chicken stock and milk. Bring to a simmer, stirring frequently. Remove from heat. Add the cream cheese and Parmesan cheese and stir to incorporate. (You may need to use a whisk to get the lumps out of the cream cheese.)
Add the cooked pasta and chicken to the sauce. Stir to incorporate, but stir gently so that the pasta does not break.
Spray a 9x13 casserole dish with nonstick cooking spray. (You can also use two 8x8 pans. I did this and froze one. Worked great.) Spread the mixture evenly in the dish. Top with the cheddar cheese. Bake on 350 for about 30 minutes, until bubbly.
|Where is my maid when I need her?|