Chicken Tetrazzini

Multiple meals, one recipe. Oh and its delicious AF.

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Personally, when I think of a warm night with family and friends, I always think of Italian food. I’m sure a lot of that has to do with growing up in the Northeast. I would imagine that everyone has their own version of that depending where they grew up. This recipe is the perfect embodiment of family dinner to me. It’s hearty, comforting, and it makes big portions.

As prices inevitably continue to climb, both food and gas, budgets are getting thinner and thinner. We certainly can’t control the world, but we can adapt. Dishes like chicken tetrazzini and other casseroles are going to give you the most bang for your buck. It makes a lot without spending a lot.

I can’t emphasize enough, however, that just because we ball on a budget, we do not sacrifice flavor. Affordable doesn’t mean cheap, and budget doesn’t mean bland. If you’ve followed me for long enough, you know I do everything in my power to not steer youse wrong.

Think of me sharing this recipe as me inviting all of you to family dinner. I’m forever grateful for all of you, and I truly welcome you into my family. And dammit, I’m gonna take care of my people.

Enjoy.

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Estimated Time: 60-75 minutes

Serves: 9-12

Ingredients:

• Bag of frozen peas

• 1 rotisserie chicken, shredded

• 1 onion, diced

• tsp olive oil

• 5 tbsp of butter

• 1 lb sliced mushrooms

• pinch of salt

• dash of pepper

• 1 box of bucatini or linguine or spaghetti

• 1/2 cup of pasta water

• 5 cloves of garlic, minced

• 1/3 cup AP flour

• 3 c chicken broth juice from

• 1/2 lemon

• 2 c of half-and-half or whole milk

• 1/4 c fresh grated parm

• 1-2 c of shredded mozzarella

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