2.5 min. read
Here’s a retro classic we haven’t seen since the early 1970s. But it was a classic for good reasons. And I think Chicken Tetrazzini deserves a second chance! Today’s featured recipe is a slightly updated take on the original, retaining all its charms…
back in The Day – my young adulthood – Chicken casseroles were all the rage. They were convenient and cheap, and were considered fancy at the time. One of the fanciest was Chicken Tetrazinni…
Clear!
Recipe contributor Nick Evans puts defibulator paddles on this too-long-neglected classic, reviving the authentic 1960’s recipe with a couple of twists…
“Chicken Tetrazzini might be one of the most underrated casseroles out there. The first time I had it, I was peeved that it had taken me decades to discover its deliciousness,” Nick relates. “You’ll have a creamy and rich sauce that clings to [the] tender egg noodles. I prefer egg noodles over other pasta for this recipe because they soak up the gravy a bit more and make for a sturdier casserole.”
You may take exception to some of the ingredients – as at least one commenter did! – but there are ways to address those issues. And the flavour just isn’t the same if you try to sub-out any of the classic components…
What you do…
… Is exactly what your Mom or Grandma did. Par-cook some egg noodles (medium or wide work best in this dish), whip up a creamy sauce using canned Cream of Chicken Soup, and prep a topping using fine bread crumbs, melted butter and grated Parmesan cheese.
There’s still a debate raging – mainly in the senior’s residences – about whether you put green peas in a classic Chicken Tetrazzini (CT). I come down hard on the side of, “Yes!” Because that’s how my Mom always made it. And she made it two or three times a month. Besides, adding the peas means you can call it a full meal, compete with a vegetable!
There’s also a lingering debate over whether you should add cream cheese, as this authentic recipe commands. Again, I vote, “Yes!” Because that’s the only way I’ve ever had it. And it makes such a luxe difference in the sauce! In fact, I have a secret to share: Throw in half a brick of Philly – or a whole one, as necessary – to ‘save’ any creamy sauce that’s thick enough, but not creamy enough!
The updates… or not…
First, I want to reiterate my frequent invitation for you to use canned soups now and then – espec-ially when recreating retro recipes you can now get versions that are low in salt and have fewer pre-servatives and other additives. They may not be the least-expensive component of your casserole, but they’re worth it! They’re the central flavour contributor.
One commenter asked about the noodles… Be sure to use classic flat, short, twisty Egg Noodles. They were the standard for creamy casseroles during their original rise to fame.
Another commenter – who is obviously an older audience member – apparently learned her Tetraz-zini procedure from a pro cook or at a restaurant. She notes that ‘real’ CT always contains a dash of Sherry. And claims the flavour just isn’t the same without it. I’d add the booze if company was coming. But for everyday, I go without it.
My take
This dish brings back memories of cold winter nights, when the aroma hit me the instant I came in from playing in the snow. The Chicken Tetzazzini was always ready when the street lights came on…
Of course, you can easily adapt this recipe to accommodate leftover pork, turkey or even ham. Like many legendary dishes, ‘Tetrazzini’ is more a general concept than a specific formula!
~ Maggie J.