Thursday, October 28, 2021

Chicken Tetrazzini


I love this casserole. It makes it way up on the list of my favorite comfort foods.  Traditionally, it’s made with spaghetti noodles and you always see peas in Tetrazzini.  Not at my house.  I love to make it with mushrooms and egg noodles. The chicken is tender and moist, the sauce is thick and delicious.  You can make it with leftover Thanksgiving turkey or chicken. I make it with a rotisserie chicken because it’s easy and already seasoned.  Add this casserole to your list of keepers.  So good!

Chicken Tetrazzini

1 tablespoon olive oil

1 stick (1/2 cup) butter, melted

8 oz sliced cremini mushrooms (baby Bellas)

1 onion, diced

4 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/3 cup all-purpose flour

2 cups chicken stock

1 cup heavy cream

16 oz egg noodles, cooked according to package directions

3 cups cooked, shredded rotisserie chicken 

2 cups baby spinach

1 cup shredded gruyere cheese, Divided (or Monterrey Jack)

1 cup shredded Parmesan cheese, divided

1/3 cup Panko breadcrumbs

1 tablespoon melted butter

Preheat oven to 350 degrees.













Boil noodles in salted water as directed on package.  When finished cooking, drain noodles in a colander and set aside.  Grease or butter a 9 x 13-inch baking dish; set aside.










Add olive oil to large skillet over medium heat. Add mushrooms and onion and cook, stirring occasionally, until tender, about 5-6 minutes. Add thyme, salt, pepper and garlic and cook an additional minute.  Transfer mixture to a bowl and set aside.

In the same skillet, melt 4 tablespoons of the butter over medium heat. Whisk in the flour and cook, whisking occasionally, until the flour is lightly browned, about 3 minutes.

Slowly whisk in the cream and chicken stock into the butter/flour mixture. Bring to a simmer and then reduce the heat to medium-low and cook, stirring constantly, until the sauce is thickened, 6 to 8 minutes. Stir in baby spinach and allow it to cook down. 

Add in the noodles, chicken and ½ cup of Parmesan and ½ cup of Gruyere. Stir well and pour everything into prepared baking dish. 

















In a small mixing bowl, combine 1 tablespoon melted butter with panko breadcrumbs. Add remaining cheeses and sprinkle over top of the dish.  

Bake, uncovered, for 35-45 minutes until golden brown and bubbly.






Photography is the property of and copyrighted to Welcome Home. 

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Sunday, October 17, 2021

French Toast Monte Cristo











Okay, I admit it. I've been holding out on you all and not sharing my favorite breakfast recipe in the whole wide world. One of those recipes that is just so cool and so awesome and when you make it you feel such a sense of accomplishment.  Imagine French Toast with a little vanilla and a pinch of cinnamon stuffed with egg, ham, turkey, cheese....just like a Monte Cristo.  OMG, this is just decadent. Slightly crisp on the outside and so moist and tender on the inside and just a touch of sweetness.  Like a Monte Cristo, I usually drizzle some maple syrup over it or some powdered sugar.  Its one of those breakfasts that you eat in the morning and think about it all day. It’s different and it’s so delicious. You probably won't find a recipe like it anywhere might but I don't think so.

 French Toast Monte Cristo

 The French Toast:


3 large eggs

3/4 cup whole milk 

1 teaspoon vanilla extract

4 slices white bread (at least 1/2-inch-thick)

2 tablespoons butter 


The Sandwich:


3 tablespoons unsalted butter

5 large eggs, lightly beaten 

Pinch of salt 

4 thin slices Swiss cheese 

8 thin slices Black Forest or honey ham 

4 thin slices cooked turkey breast 

Maple syrup, for serving 


Make the French toast:


Whisk together the eggs, milk and vanilla in a medium shallow bowl. Place the bread slices in the bowl of egg mixture and coat both sides. 

























You need a skillet that will easily hold 2 slices of bread. Melt half the butter over medium heat. When the butter begins to foam and brown slightly on the edges, arrange 2 slices of bread in each skillet. Cook until the undersides have browned, 3 to 5 minutes. Turn the slices over and cook for an additional 3 to 5 minutes, reducing the heat to medium-low if the bread is browning too quickly. Transfer the French toast to a plate and let cool slightly. Wipe out the skillets.


Preheat the oven to 350 degrees.


Make the sandwich: Return the skillet to medium heat and add about 1 tablespoon butter. Allow the butter to melt and froth, swirling to coat the bottoms of the skillet. Pour half th eggs into skillet (saving the other half for the second sandwich). Swirl egg on bottom to cover the pan evenly. 




















Arrange two slices of the French toast, slightly apart, in each skillet. Cook, shaking the skillets a little bit so the eggs don't stick. Continue to cook until the eggs start to firm up and come away from the sides, about 1 to 2 minutes.  



















Spread just a little butter on top of the French toast while it is cooking in the pan. This will be the bottom of your sandwich and the butter will help it get crisp. 


The Tricky part.  Slide a spatula underneath the eggs and flip everything over so the buttered French toast slices are now on the bottoms of the skillets. I usually slide a flat spatula under the middle and put my hand on top to hold it in place. Season with a pinch of salt. 





















Layer one of the slices of French toast with the cheese, ham and turkey. I like to use about 2-3 slices of meat and fold over a slice of cheese. 


















Now slide the spatula under the other slice of French toast that has no meat or cheese and fold it over.  You want it to look like a sandwich!






















At this point my cheese usually melts and there is no need to put it in the oven but if you’d like you can transfer the skillet to the oven until the cheese melts and the centers get hot for about a minute or two. 










Transfer the sandwich to a cutting board and cut in half. Serve two halves on each plate with maple syrup for drizzling and dunking. 






Photography is the property of and copyrighted to Welcome Home.


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