To finish September off, here’s a post to celebrate both National Chicken Month and National Mushroom Month. And what better way is there to celebrate than my favorite casserole, Chicken Tetrazzini.
I love this recipe from cooks.com, http://www.cooks.com/recipe/k693614s/chicken-tetrazzini.html. Unlike other recipes on the web, it uses fresh mushrooms, chicken broth and milk rather than a can of condensed soup.
As tasty as it is on it’s own (mushrooms, garlic and paprika is my fave combo!), it doesn’t have much nutritional value, so I often add vegetables such as broccoli and bell peppers.
This time, instead of baking it in a casserole dish, I made the sauce with the chicken and vegetables and served it on top of pasta, then topped it with a bit of grated cheese. Both options are scrumptious but eliminating the baking time makes this one quicker.
This is such a great meal to make in advance then toss into the oven when it comes dinnertime. My super picky little brother even ate this, which was a miracle!
A simple, delicious recipe to have in your back pocket!