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. 

Apple Swiss Roll

 

Everyone likes to do Pumpkin Rolls this time of year. Wherever you look there's that orange pumpkin roll staring back at you. I like to change things up a little and make Apple Cake Rolls.  Made the same way as the pumpkin Swiss rolls but a lot lighter and absolutely delicious!

Apple Swiss Roll

Cake

6 large eggs

1 super moist vanilla cake mix

1 teaspoon apple pie spice

1/2 cup whole milk

1/4 cup vegetable oil

1/2 cup powdered sugar, divided

Preheat oven to 375 degrees.  Line two 9 x 13-inch baking pans with parchment paper.

In a large mixing bowl, beat eggs with an electric mixer on high speed until thick and lemon-colored, about 6 minutes. Add cake mix, apple pie spice, milk, and oil. Beat on low speed for 30 seconds, then on medium speed for 1 minute. Spread half of the batter into each of the two pans.

Bake for 12-14 minutes until the tops of the cakes begin to brown. To tell if the cake is done, press a finger on top of the cake.  It will spring back.

While the cakes are baking, sprinkle 1/2 cup powdered sugar over 2 clean lint-free very lightly damp kitchen towels (1/4 cup on each).

Remove cakes from oven and immediately flip each one onto each kitchen towel. Peel away parchment paper. While cake is still hot, carefully roll up each cake inside the damp towel from narrow end. Allow cakes to cool completely while still wrapped in damp towels.

Apple & Cream Cheese Filling 

4 large Granny Smith Apples, peeled and cut into 1/4-inch cubes

2 tablespoons lemon juice

4 tablespoons butter, room temperature

3/4 cup brown sugar

1 1/2 teaspoons apple pie spice

8 oz. cream cheese, softened

1/4 cup sugar

8 oz. frozen whipped topping, thawed

Toss apple pieces with lemon juice and set aside.

In a skillet, melt butter over medium heat. Add brown sugar. Stir constantly until it begins to dissolve. Add apples and apple pie spice and toss to coat. Continue to stir until sugar completely dissolves. Reduce heat to low and let apples simmer for 4-6 minutes, stirring occasionally. Cook until tender and the liquid thickens.

Remove apples from heat and pour them into a fine mesh strainer or colander set over a bowl so you can reserve the liquid. Allow apples to drain and cool for 15 minutes.

With an electric mixer beat the softened until light and fluffy. Beat in the sugar and the liquid drained from the cooked apples. Mix until sugar dissolves. Add the whipped topping and beat until fully incorporated.

Carefully Unroll cooled cakes. Spread half of the cream cheese fluff over each cake. Equally divide the apples and spread them over the cakes.  

Roll cakes back up into logs. Sprinkle cakes with powdered sugar. Cut cake into 8 slices and serve!

Photography is the property of and copyrighted to ©Welcome Home.

The Easiest Chicken and Dumplings

 

 

 

Really....is there anything better? Big fluffy drop dumplings surrounded by tender moist chicken and a thick super smooth gravy with a handful of veggies to add color and texture.  So easy to make with a store bought rotisserie chicken and a box of Bisquick. Melt in your mouth good!

 

The Easiest Chicken and Dumplings

 

1 onion chopped

1 cup baby carrots

1/2 teaspoon minced garlic

1 carton (32 ounces) chicken broth

2 cups of water, divided

1/2 teaspoon dried thyme leaves

2 cups chopped or shredded rotisserie chicken breast

2 cups biscuit baking mix

2/3 cup milk

2 tablespoons cornstarch

 

Remove the skin from the chicken and shred or chop.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a small skillet, melt two tablespoons over butter over medium high heat. Sauté your vegetables until tender. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a glass measuring add 1 cup of COLD water to 2 tablespoons of cornstarch and whisk until smooth. This is your slurry that you will use to thicken the broth later. Set aside.

 

In a large pot or Dutch oven, add your chicken broth and 1 cup of water. Add the thyme leaves and vegetables and salt and pepper to taste.  Go light on the salt as the broth has salt in it. Bring mixture to a rolling boil.  Add the cornstarch mixture.  Make sure the broth is still boiling when you add it.  Stir as broth begins to thicken. If you want it thicker, add more cornstarch to a little more water and do this again.  Once thickened, lower the heat to a slow boil or simmer. Add in your chicken and stir.

 

In a large bowl, stir together biscuit baking mix and milk. Do not over mix.  Mix until just blended. Dough will be sticky.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the dough into the simmering broth by spoonfuls. Make sure your broth is only simmering and not boiling. Too much activity in the broth will break apart your dumplings. You want just a slow simmer.

 

Cover pot and cook for 10 minutes, stirring on occasion to make sure nothing is sticking to the bottom.  Find a place that has no dumplings so you do not disturb them as they cook.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Uncover and check dumplings for doneness. Cook for another 10 minutes uncovered. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Season to taste.  If broth is too thick add more broth.  If soup is too thick, add more broth. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTE:  A lot of recipes don't cover the dumplings with a lid and this is a mistake! Steam the dumplings for 10 minutes and then take off the lid and let the tops dry off somewhat. The dumplings will be light, puffy and tender!

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.