Old school chicken tetrazzini

Chicken second courses

This is as retro as it gets. When I was growing up this was a part of my mother’s regular dinner rotation, using either chicken or turkey. My mom was a great home cook but she would do things like prepare an elaborate entrée and then serve it with a convenience side like Birds Eye Beans and Spaetzle.* Do they still sell that stuff? For those of you who don’t know the lore, this dish was invented in Anti-Diluvian San Francisco in honor of the Italian diva, Luisa Tetrazzini, who had rooms at the Palace Hotel. <br />Mom didn’t leave a box of recipe cards, just hand written notes in her cookbooks. So, combined with her books and my childhood memories I’ve deconstructed and re-engineered this version. It’s pretty close to the original. <br />Please note that this dish uses a lot of butter but it’s divided up and used at various stages of the cooking. So please take note of the measurements in the instructions. <br />