My husband’s family, (particularly his cousins) seem to have a lot of good recipes. And although I only have a few of them, the ones I have are great like this super moist Banana Nut Bread.
On one of our trips to visit my husband’s cousin Krista in
Illinois, Krista made
two big casseroles of this stuff and we were hooked.
- I reduced the onion to half and added an additional stalk of celery.
- We love cheese, so I added a little extra.
- Krista’s recipe called for cream of chicken soup, instead of chicken stock and flour to thicken the sauce.
- You can add fresh sliced mushrooms, just cook with the celery and onions.
- I added thyme for more flavor.
- You can add parsley for a nice splash of color.
- For spicy add a little cayenne pepper.
- I added a cheese and bread crumb topping. Yum!
- If you're out of bread crumbs, just use mozzarella cheese as the topping.
- Use turkey instead of chicken.
- This recipe is even better with a fresh slow cooked chicken and homemade chicken stock!
|Saute the onions and celery|
Krista's Chicken Spaghetti (Tetrazzini)
1 quart (or 2 cans) chicken stock
1- 12 oz. package spaghetti
1 medium onion
1 stalk celery
½ cup (1 stick) butter
2 cloves garlic, minced
¼ cup all purpose flour (or more if needed)
2 cups (1 pint or 1 can) chicken broth
1 cup heavy whipping cream
¼ cup grated Parmesan cheese
1 (8 ozs) package shredded mozzarella cheese (or use cheddar)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme (other spices if desired)
4 to 5 cups cooked chicken (or turkey)
Grated Parmesan cheese
Panko bread crumbs
|Cook the spaghetti noodles in chicken stock|
In a stock pot bring 1 quart of chicken broth to boil and then add the spaghetti. I use my own homemade chicken stock which really makes a difference. I also break my spaghetti in half before adding to the stock but it’s not necessary. Cooking the noodles in chicken stock gives them a wonderful flavor! When spaghetti is done remove from heat, drain and set aside.
Cook chicken and then cut or shred into small pieces. Set aside.
While chicken is cooking, chop onion and celery and sauté in a skillet with 1 stick of butter just until translucent. Add garlic and cook a minute or two longer.
Sprinkle flour over the celery and onions, stir and cook for two more minutes.
Slowly stir in heavy cream. Bring to a low boil, stirring until mixture thickens. Allow to cool slightly. Stir in chicken broth.
|Add chicken and spaghetti noodles|
In a large bowl, mix together chicken, ¼ cup Parmesan cheese, shredded cheese, and spices. If you are using commercially canned chicken stock you may not want to reduce or eliminate the salt. Add celery and onion mixture, chicken and the cooked spaghetti. Mix well. Spread into lightly greased 9 x 13 casserole dish.
|Place in a greased casserole dish and add toppings|
Mix together bread crumb and Parmesan cheese and sprinkle on top of casserole.
Bake at 350 degrees for 25-30 minutes or until casserole begins to bubble and top begins to turn slightly golden brown.
You can double this recipe and freeze half for later, it stores well. This recipe is great for family or group gatherings or potlucks.