Claire's husband, Stephen is in the Army and althought they are from Michigan (like me!) they are stationed at Fort Hood in Texas. I had so much fun visiting Claire, Stephen, and their precious 16 month old, Rylee--and also got to learn all about Army, Army life, and Army lingo. Unfortunately, the only pictures I managed to snag of Claire were of her picking wedgies--so I'll save her the embarrassment of posting those.
While visiting, Claire treated me to one of my absolute most favorite dinners from our childhood, Chicken Tetrazzini. Claire's mom always made THE BEST chicken tetrazzini, but she only made it when someone died or for birthdays, so it was always a rare, special treat. Until last weekend, it had been more than five years since I had had this delectable dinner--but it's amazingness was not forgotten by me.
So, without further adeau, I present to you:
Chicken Tetrazzini recipe adapted from Marilee Ludwick
What you'll need:
1 lb spaghetti noodles
2 cans cream of chicken soup
16 ounces sour cream
2-3 chicken breasts, boiled and shredded
2 cups shredded parmesan cheese
salt and pepper, to taste
1 tablespoon garlic powder
Boil your pasta and your chicken
Mix the chicken soup and sour cream in a bowl. We also added a small can of mushrooms--your choice. You could even add peas, beans, asparagus, or any other vegetables you like.
What a mooch!
Oh. Sorry. Distractions.
Back to the food!
Strain your s'ghetti
(WHAT? A man in the kitchen?)
Shred your chicken.
Add it all to the bowl, along with your seasonings, and stir until combined.
Dump it into a 9x13 baking dish, and top with the shredded parmesan.
Then, just pop it in the oven at 350˚ uncovered for about 30 minutes, or until bubbly and brown...
You WILL NOT be disappointed with this dinner.
SO so good.