Greek Potatoes

A Mediterranean inspired recipe for potatoes baked until tender and golden with olive oil, butter, garlic and lemon.

JUMP TO RECIPE

We had a team dinner for AB’s all-star cheerleading squad this weekend at the local Greek restaurant.

Not only did I thoroughly enjoy the company (seriously, I love all the people I've met through my kids' sports), the food was outstanding.

And it took me all of about 10 seconds to realize Husband really really likes Greek potatoes.

I guess he’d never had them because he kept commenting on how good they were and how much he liked the tanginess. As I've mentioned before, Husband doesn't often get excited about food so when something gets his attention, I pounce on it!

I’m not a fan of overly tart Greek potatoes (seriously, some of them are just too pucker-inducing) so I don’t use a ton of lemon juice but I do like the flavor so I use the zest too.

This gives you all those yummy lemon notes without an overpowering amount of sourness.

And I like to use both olive oil and butter. I love the traditional Greek flavor from the olive oil and the creaminess from the butter so I use both. But don’t tell your yia-yia I said that because I bet she only uses olive oil.

Not only are these gorgeous but they make a big batch too so they’ll be perfect for entertaining or to do like I did and throw the leftovers in the fridge to serve again during the following week.

WHAT TO SERVE WITH GREEK POTATOES?

Try these with your favorite Mediterranean or Greek dishes such kebabs or gyros!

I am IN LOVE with this recipe for Greek Meatballs (they taste JUST like my favorite gyros!) 

I also make these potatoes with roasted chicken, lamb burgers and my Drunken Chicken with 40'leven Cloves of Garlic! 

Recipe for Baked Greek Potatoes

NOTES ABOUT MAKING GREEK POTATOES

• Potatoes vary in size so cut them however you need to so that no piece is thicker than an inch.
• One lemon usually yields about 1/4 cup of lemon juice.
• You can just sprinkle the paprika from the jar before baking but I like to place mine in a small mesh strainer then bump it with the heel of my hand to dust it on there (like you would powdered sugar).
• The parsley is optional but parsley just goes so well with lemon I think it’s worth the spend.
• Definitely don’t skip letting the potatoes rest. The longer they rest, the more they soak up all of those yummy pan juices!

Greek Potatoes

Yield: 8-10 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 1 H & 20 MTotal time: 1 H & 30 M

A Mediterranean inspired recipe for potatoes baked until tender and golden with olive oil, butter, garlic and lemon.

Ingredients

• 4-5 pounds medium russet potatoes
• 1 1/2 cups chicken broth
• 1 lemon
• 1/4 cup olive oil
• 1/4 cup butter, melted
• 1 1/2 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika, plus more
• 1/4 cup fresh chopped parsley (optional)

Instructions

1. Wash and peel potatoes then place in a single layer in a 3-quart baking pan. Use as many potatoes as it takes to cover the bottom of the pan (that’s how you know how many you’ll need).
2. Cut potatoes in half lengthwise (quarter larger potatoes) then arrange evenly in the pan.
3. Pour chicken broth over potatoes.
4. Zest the lemon then place the zest in the refrigerator to use later. Juice the lemon then pour the juice into a small mixing bowl.
5. Add olive oil, melted butter, salt, oregano, garlic, pepper and paprika to lemon juice then whisk well.
6. Slowly pour the lemon juice mixture over all of the potatoes, making sure each potato is covered.
7. Dust potatoes with a little additional paprika.
8. Cover pan tightly with aluminum foil then bake at 375 degrees for 40 minutes. Remove foil and continue baking potatoes for 30-40 minutes or until potatoes are just tender.
9. Remove potatoes from oven, cover again with foil and let rest for 15 minutes before serving.
10. To serve, remove foil then sprinkle potatoes with lemon zest and parsley.

Notes

• Potatoes vary in size so cut them however you need to so that no piece is thicker than an inch.
• One lemon usually yields about 1/4 cup of lemon juice.
• You can just sprinkle the paprika from the jar before baking but I like to place mine in a small mesh strainer then bump it with the heel of my hand to dust it on there (like you would powdered sugar).
• The parsley is optional but parsley just goes so well with lemon I think it’s worth the spend.
• Definitely don’t skip letting the potatoes rest. The longer they rest, the more they soak up all of those yummy pan juices!

https://www.southyourmouth.com/2015/03/greek-potatoes.html

Images and text © South Your Mouth LLC 2015

greek, Mediterranean, potatoes, lemon, olive oil, baked, best, roasted, side dish, traditional, best, how to, recipe

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Sno Ball Brownies

An easy recipe for fudgy brownies, marshmallow buttercream and coconut just like the classic Hostess Sno Ball snack cakes! (You can also use green dye and jelly beans or M&Ms for Easter Egg Brownies!)

JUMP TO RECIPE

My love for coconut knows no end. So when I saw an idea on Pinterest for Sno Ball Brownies, it claimed a prominent position in my brain.

It was that one kid that always sits in the front row of the bus and stares at the bus driver. Always in his peripheral.

It was my dog staring at me when I'm having a snack. I try to ignore it but can't.

But I hadn't quite worked out how I wanted to go about making my own version yet. So I just kept thinking on it here and there.

For those of you who aren't familiar with them, Sno Balls were (are?) these Hostess snack cakes made from chocolate cake, stuffed with white icing, dipped in this marshmallow stuff and coated in hot pink coconut.

Why hot pink? I have no idea.

Ever since I made the Cookie Sandwiches with Marshmallow Buttercream last weekend, it’s been jumping around in my head trying to get my attention and I finally figured out why. It’s what I needed for the Sno Ball brownies! It’s the marshmallow layer and the icing filling all rolled up into one. 

ticktickticktickticktickCLICK

I didn't make a homemade marshmallow cream frosting this time, I just used a can of prepared frosting and mixed it with the marshmallow cream and it was totally perfect.

I love how when you cut these, the squares mound and sort of take the rounded shape of the Sno Ball snack cakes.

Ahhh. Junk food at its finest.

These would be perfect at Easter with green coconut and pastel peanut M&Ms or jelly beans. Mama always made cupcakes like that when I was a kids. Like little Easter eggs in grass. OK, I'm so doing that this Easter.

MORE COCONUT SWEET TREATS TO MAKE!

LEMON MACAROON TARTS - A perfect handheld dessert recipe made with light, chewy coconut macaroon tartlet shells filled with luscious, bright sweet-tart lemon curd topped with whipped cream. 

ALMOND JOY MAGIC COOKIE BARS - A spin on the original classic recipe with almonds, chocolate chips, coconut and chocolate graham cracker crumbs that Almond Joy fans will love! 

COCONUT MACAROON KISSES - A tender and light, yet rich and dreamy recipe for chewy coconut cookies topped with Hershey’s Kiss chocolate drops. 

GERMAN CHOCOLATE FUDGE - A simple, fool-proof recipe for chocolate fudge layered with coconut pecan German chocolate filling made easy with sweetened condensed milk.  

Recipe for Sno Ball Brownies

Sno Ball Brownies

Yield: 20 Brownies

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

A throwback recipe with fudgy brownies topped with an easy marshmallow buttercream and pink coconut just like the classic Hostess Sno Ball snack cakes!

Ingredients

• 1 family-size brownie mix (for 13x9 pan)
• Egg, oil and water for brownie mix
• 1 16-oz. can vanilla cake frosting
• 1 7-oz. jar marshmallow cream (or “fluff”)
• 3 cups sweetened flaked coconut
• 4-8 drops hot pink food coloring

Instructions

1. Bake brownies in a 13x9 pan and cool completely. Line pan with foil or parchment paper for easy removal.
2. Combine frosting and marshmallow cream in a bowl, mix well then spread over brownies.
3. Add coconut to a bowl and squeeze in 2 drops of food coloring. Use a fork to “tumble” the coconut around in the bowl until the color is evenly distributed. Add more food coloring, 2 drops at a time, until coconut it bright pink.
4. Sprinkle coconut over frosting then cut and serve. Store brownies at room temperature or refrigerator (per preference) in an airtight container.

Notes

• To easily spoon the marshmallow cream from the jar, first remove the lid and seal then microwave for 20-25 seconds.
• Different manufacturers make different concentrations of food color. Start with two drops and work your way up.
• I used McCormick’s Neon Food Color and Egg Dye (pink).
• I like these at room temperature and Husband likes them better in the fridge. It’s totally a matter of preference.

https://www.southyourmouth.com/2015/03/sno-ball-brownies.html

Images and text © South Your Mouth LLC 2015

Sno Ball, snoball, Brownies, Hostess, Marshmallow, cream, creme, mix, pink, hot pink, Coconut, Christmas, Easter, Valentines, Chocolate, Bars, Recipe, Easy, how to, best

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Family-Style Chicken Parmesan

A tried-and-true recipe for crispy breaded chicken cutlets topped with gooey melted mozzarella served family-style for easier prep PLUS my hack for Perfectly Sauced Pasta using jarred sauce.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. GETTING THE RIGHT CHEESE
3. A FEW NOTES WORTH READING

EVERY. SINGLE. TIME. I ask Husband what he wants for supper he says chicken parmesan. It’s like one of those automated responses he has programmed in his husband brain.

How do I look?  Beautiful.

Did you take out the trash?  I will in a minute.

Do you have any cash?  No.

What do you want for supper?  Chicken parmesan.

I guarantee you he has said this to me at least 400 times in the last 15 years.

And I’m like do you really want chicken parmesan or is that just the first thing that popped in your head?  And he’s like does it matter? 

Fair point.

So I have had a lot of experience making chicken parmesan. And this is my absolute favorite way to prepare and serve it. I love that you finish it off in one dish in the oven because then you’re not trying to do 47 things at once AND prepare individual servings. 

You can whip up the Perfectly Sauced Pasta (recipe included below) while everything’s getting happy in the oven then it's all ready to serve at the same time. And everybody can serve themselves at the table family-style.

Plus when you let the chicken bake in a little bit of sauce, it gets even more tender and juicy.

WHAT TYPE OF MOZZARELLA IS BEST FOR CHICKEN PARMESAN (PIZZA AND LASAGNA)?

Getting the cheese right is important. I ruined one too many meals that would have been perfect otherwise before I did some research into which kind of mozzarella to use for dishes like this. When you want the gooey, stringy, molten goodness found on the perfect slice of pizza or slab of lasagna (or... chicken parmesan), opt for a block of whole-milk mozzarella - this will be in a vacuum-sealed pack and be firmer than fresh mozzarella.

Fresh mozzarella will put off too much water (and turn that homemade pizza crust you worked on for hours into a swamp - ask me how I know). Pre-shredded mozzarella will brown too fast then become firm and plastic-y because of the coating that prevents it from clumping. 

NOTES ABOUT MAKING FAMILY-STYLE CHICKEN PARMESAN

• You don't have to prepare the pasta and sauce the way I've described above but you will LOVE IT and never not cook it like this again. The butter and starchy pasta water emulsify then bind the sauce to the pasta. The garlic, salty water, butter and leftover sauce in the empty jar will flavor the pasta before the marinara coats it. It is glorious.
• If I can find a 32-oz jar of marinara or spaghetti sauce, I will use it instead of the 24-oz jar of sauce plus the 8-oz can. You will need more sauce than the standard 24-oz jar and a little can of tomato sauce is a lot cheaper than a big jar of pasta sauce.
• Use whole-milk mozzarella - this will be in a vacuum-sealed pack and be somewhat firm. Fresh mozzarella will put off too much water. Pre-shredded mozzarella will brown too fast then become firm and plastic-y because of the coating that prevents it from clumping.

Recipe for Family-Style Chicken Parmesan

parmesan, parmesean, Perfectly Sauced Pasta, chicken, family, family-style, italian, pasta, classic, eggplant, casserole, parm, Italian, how to. best, recipe, easy,

dinner, supper

italian

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Chicken Parmesan

My tried-and-true recipe for crispy chicken cutlets breaded in parmesan and bread crumbs topped with gooey melted mozzarella over marinara sauce.

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• 3 large boneless chicken breasts
• Salt & pepper
• 2 eggs
• 3/4 cup Italian bread crumbs
• 3/4 cup freshly grated parmesan cheese
• 2 teaspoons garlic powder, divided
• Olive oil
• 1 24-oz jar marinara sauce
• 1 8-oz can garlic & basil tomato sauce
• 3 tablespoons butter
• 1 lb spaghetti or linguine
• 8 oz whole milk mozzarella, shredded (about 2 cups)

Instructions

Chicken Cutlets

1. Slice each breast into two cutlets (reducing the thickness by half, not the width or length). Gently pound out the cutlets with a meat mallet (or juice glass or rolling pin or whatever gets the job done) until flattened and even in thickness. Season both sides liberally with salt and pepper. Set aside.
2. Whisk eggs well in a wide bowl; set aside.
3. Combine bread crumbs, parmesan cheese, 1 teaspoon garlic powder and salt in a shallow bowl or pie plate; set aside.
4. Add enough olive oil to a large skillet to coat the bottom then heat over medium heat. You want the oil to be hot enough to fry but not hot enough to burn the parmesan cheese and bread crumbs.
5. Dip each cutlet in egg wash then shake off any excess. Dredge chicken in bread crumb mixture and shake off any excess. Working in two batches, brown chicken on both sides in hot pan. Don't worry about cooking it through as it will continue to cook in the oven.
6. When all chicken is cooked, spread can of tomato sauce and 1/2 cup of marinara sauce evenly over the bottom of 13x9 baking dish then arrange chicken cutlets in a single layer over sauce.
7. Top chicken with mozzarella then bake at 350 degrees for 20-25 minutes or until cheese is melted.
8. Serve chicken with Perfectly Sauced Pasta (below). Garnish with fresh grated parmesan and parsley if desired.

Perfectly Sauced Pasta

1. Heat remaining marinara sauce. To the empty jar add butter and remaining 1 teaspoon garlic powder then set aside (keep the lid).
2. Cook pasta in liberally salted water one minute less than manufacturer's instructions for al dente preparation. Just before draining pasta, add 1/2 cup hot pasta water to empty sauce jar with butter.
3. Place lid on jar then shake until butter has melted into hot pasta water.
4. Pour drained pasta back into pot then stir in butter/water combo from jar. Cook and stir over medium heat until water is mostly absorbed (about 2 minutes).
5. Stir heated marinara into noodles then cook and stir for 2 minutes more. Remove from heat and keep covered until ready to serve.

Notes

• Getting the cheese right is important. Opt for a block of whole-milk mozzarella - this will be in a vacuum-sealed pack and be firmer than fresh mozzarella. Fresh mozzarella will put off too much water. Pre-shredded mozzarella will brown too fast then become firm and plastic-y because of the coating that prevents it from clumping.
• You don't have to prepare the pasta and sauce the way I've described above but you will LOVE IT and never not cook it like this after you've had it. The butter and starchy pasta water emulsify then bind the sauce to the pasta. The garlic, salty water, butter and leftover sauce in the empty jar flavor the pasta before the marinara coats it. It's divine.
• If I can find a 32-oz jar of marinara or spaghetti sauce, I will use it instead of the 24-oz jar of sauce plus the 8-oz can. You will need more sauce than the standard 24-oz jar.

https://www.southyourmouth.com/2015/03/chicken-parmesan.html

Images and text © South Your Mouth LLC 2015

Keep up with my latest shenanigans by following South Your Mouth!

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Easy Cookie Sandwiches with No-Fail Marshmallow Buttercream Frosting

An easy no-fail recipe for sturdy, silky, not-too-sweet marshmallow buttercream frosting stuffed between two chocolate chip cookies!

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHAT MAKES THIS FROSTING SO PERFECT
3. NOTES ON MAKING THE RECIPE

So, remember when I posted my No-Fail Vanilla Buttercream recipe? I talked about how hard it is to accurately measure dry goods (or measure exactly like the recipe creator).

Which prompted me to develop a recipe around a 1-pound box of powdered sugar so there’s no way to mess it up? And all you have to do is dump the whole box in the mixer?

Well, I decided I wanted to make a marshmallow creme frosting this weekend and employed the same technique.

I used one whole tub of marshmallow creme and one whole box of powdered sugar (no measuring!) and worked from there to arrive at a perfect marshmallow buttercream frosting!

I wanted to make cookie sandwiches (the kind kids go nuts over at bakeries) but knew I’d needed something with a little more body and elasticity than a traditional buttercream to physically support the cookies and withstand a bite without shooting out the sides of the sammich.

And I wanted something slightly less toothache-y sweet since the cookies would be plenty sweet too.

I love this frosting. Like, I love it, love it. I can’t wait to make this for cupcakes! It’s beautiful and pipes like a dream! There's nothing "marshmallowy" about the frosting if you're not a marshmallow fan.

It’s just this fluffy, light, crisp-white frosting that is insanely delicious.

And again, the elasticity and body are PERFECT for cookie sandwiches because the frosting doesn't shoot out the sides when you bite down.

WHAT MAKES THIS MARSHMALLOW BUTTERCREAM NOTEWORTHY

Let's reiterate because there are some MAJOR selling points to this frosting (can you tell I really want you to try it?? haha!)

1. It's not too sweet so it's perfect to pair with a sweet cookie.
2. The recipe is EASY because you don't have to measure the powdered sugar or marshmallow creme.
3. The elasticity from the marshmallow creme gives the frosting the perfect amount of body to support the cookie sandwiches (and a bite!)
4. It pipes like a dream. This stuff is '84 Cadillac Coupe Deville on the freeway smooth.

NOTES ON MAKING THE RECIPE

• I use two 24-portion packs of Nestle refrigerated chocolate chip cookie dough (the kind that's already shaped). But use whichever cookies you like best! Homemade would obviously be lovely! 
• To easily spoon the marshmallow cream from the jar, first remove the lid and seal then microwave for 20-25 seconds.
• The easiest way to apply the frosting to the cookies is to spoon it into a large zip-top bag, snip a small hole in one corner then pipe the frosting on. There's no mess and you can just toss the bag in the trash when you're done.
• Milk works just fine but cream makes this extra luxurious. I typically use half-and-half because I always have it on-hand. Use what you have but remember, the higher the fat content, the better.

Recipe for Easy Cookie Sandwiches with No-Fail Marshmallow Buttercream Frosting

Easy Cookie Sandwiches with No-Fail Marshmallow Buttercream Frosting

Yield: 24 Cookie Sandwiches

Author: Mandy Rivers | South Your Mouth

A no-fail recipe for sturdy, silky, not-too-sweet marshmallow buttercream frosting stuffed between two chocolate chip cookies!

Ingredients

Cookie Sandwiches

• 2 packs refrigerated cookie dough (see notes)
• No-Fail Marshmallow Buttercream Frosting
• Sprinkles (optional)

No-Fail Marshmallow Buttercream Frosting

• 1 7-oz. tub marshmallow cream
• 1 cup salted butter, at room temperature
• 1 teaspoon vanilla extract
• 1 1-lb. box powdered sugar
• 2-3 teaspoons milk or cream

Instructions

Cookie Sandwiches

1. Prepare cookies per manufacturer's instructions then cool completely.
2. Flip half of the cookies upside down. Pipe or spread frosting onto the back of the cookies, going about 1/4" from the edge.
3. Place the remaining cookies on top of the frosting to make cookie sandwiches.
4. Press down slightly on the cookies until the frosting spreads to the edge of the cookies.
5. Roll the edges of the cookie sandwiches in sprinkles if desired. Store in an air-tight container at room temperature for up to one week.

No-Fail Marshmallow Buttercream Frosting

1. Mix marshmallow cream and butter with an electric mixer on medium speed until well combined and fluffy (about 2 minutes).
2. Add 2 teaspoons milk/cream, vanilla extract and powdered sugar then continue mixing on medium speed until smooth. Add more milk/cream, 1/2 teaspoon at a time, if necessary until you reach your desired consistency.

Notes

• I use two 24-portion packs of Nestle refrigerated chocolate chip cookie dough (the kind that's already shaped). But use whichever cookies you like best! Homemade would obviously be lovely!
• To easily spoon the marshmallow cream from the jar, first remove the lid and seal then microwave for 20-25 seconds.
• The easiest way to apply the frosting to the cookies is to spoon it into a large zip-top bag, snip a small hole in one corner then pipe the frosting on. There's no mess and you can just toss the bag in the trash when you're done.
• Milk works just fine but cream makes this extra luxurious. I typically use half-and-half because I always have it on-hand. Use what you have but remember, the higher the fat content, the better.

https://www.southyourmouth.com/2015/03/cookie-sandwiches-with-no-fail.html

Images and text © South Your Mouth LLC 2015

marshmallow, buttercream, butter cream, frosting, icing, no fail, powdered sugar, marshmallow cream, creme, nestle, chocolate chip, cookies, sandwich, sprinkles, vanilla, best, how to

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american

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Classic Chicken (or Turkey) Tetrazzini

A baked casserole made with chicken or turkey, pasta, mushrooms and cheese that's easy enough for weeknights and delicious enough for special occasions and is PERFECT for leftover turkey!

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. KEY INGREDIENTS FOR TETRAZZINI
3. 8 TIPS FOR MAKING THIS RECIPE

Chicken (or turkey) tetrazzini is an American classic! And I’d never made it.

Or eaten it.

Of course, I'd never made green bean casserole until I was in my forties either but that doesn't mean I’m not a good ol’ American girl!

It’s probably because, until recently, I've avoided cream of whatever soups at almost all costs. But y’all, I’m telling you, they have come a long, long way with creamed soups.

So anyway, I decided I wanted to make it this weekend and I’m so glad I did! I looked at tons of recipes to get an understanding of the basics and came up with these must-haves:

KEY INGREDIENTS FOR CHICKEN (OR TURKEY) TETRAZZINI

• Spaghetti or linguine
• Cooked chicken or turkey
• Mushrooms
• Creamed soup (or homemade version)
• White wine or vermouth
• Mozzarella or cheddar cheese

I went with linguine because I wanted something a little sturdier than spaghetti, white wine because it’s what I had, and cheddar because I wanted something that would stand up to all the creamy components a little more than mozzarella would.

I didn't add parmesan, though I see that a lot of recipes do. I didn't want things to feel too Italian so I didn't add any parm but feel free to add it to yours!

8 TIPS FOR MAKING CHICKEN (OR TURKEY) TETRAZZINI

1 - You'll need to have about 4-5 cups cooked cubed or chopped chicken or turkey. Leftovers and rotisserie chicken are great in this!

2 - You can use cream of chicken, celery, onion, mushroom or any combination of the lot in this recipe – just use 2 cans total.

3 - Use a dry white wine like chardonnay or sauvignon blanc.

4 - You can substitute chicken broth for the wine if you must but I highly recommend using the wine as it brightens the flavor and balances all the creamy components.

5 - Baby bella or button mushrooms are best in this.

6 - Though I haven’t done it myself, I hear tetrazzini freezes beautifully. 

7 - You can absolutely cut this recipe in half. Divide all ingredients exactly in half and bake for 20-25 minutes.

8 - Breaking the pasta in half makes it easier to work with and serve. 

Recipe for Classic Chicken (or Turkey) Tetrazzini

Classic Chicken (or Turkey) Tetrazzini

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Tetrazzini made with chicken or turkey, pasta, mushrooms, wine (optional) and cheese is easy enough for weeknight meals and special enough for special occasions and is the PERFECT casserole recipe for leftover turkey!

Ingredients

• 1 lb. linguine pasta
• 4 cups cooked chicken
• 5 tablespoons butter
• 8-12 oz. mushrooms, sliced
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 pint sour cream
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 oz. cheddar cheese, shredded (about 2 cups)

Instructions

1. Break pasta in half then cook in liberally salted water per manufacturer’s instructions for al dente preparation. Drain well then set aside. If not immediately mixing the cooked pasta, rinse to ensure it doesn't stick together.
2. Preheat oven to 350 degrees.
3. While pasta is cooking, sauté mushrooms in butter in a large skillet over medium-high heat for 4-5 minutes or until mushrooms start to brown. Add garlic, reduce heat to medium and continue cooking for 3 minutes.
4. Add wine to mushrooms, stir to deglaze the pan then simmer for 6-8 minutes or until wine is reduced by about half.
5. Take a minute to appreciate that beautiful mushroom wine reduction you just made. You go, girl.
6. Combine soups (unprepared), sour cream, milk, salt and pepper in a large mixing bowl then stir until well combined and creamy.
7. Add mushrooms, pasta and chicken to soup mixture then stir to combine.
8. Pour mixture into a greased 13x9 baking dish then cover with cheese. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly and cheese is starts to brown.

Notes

• You'll need to have about 4-5 cups cooked cubed or chopped chicken or turkey. Leftovers and rotisserie chicken are great in this!
• You can use cream of chicken, celery, onion, mushroom or any combination of the lot in this recipe – just use 2 cans total.
• Use a dry white wine like chardonnay or sauvignon blanc.
• You can substitute chicken broth for the wine if you must but I highly recommend using the wine as it brightens the flavor and balances all the creamy components.
• Baby bella or button mushrooms are best in this.
• Though I haven’t done it myself, I hear tetrazzini freezes beautifully. 
• You can absolutely cut this recipe in half. Divide all ingredients exactly in half and bake for 20-25 minutes.
• Breaking the pasta in half makes it easier to work with and serve. 

https://www.southyourmouth.com/2015/03/chicken-tetrazzini.html

Images and text © South Your Mouth LLC 2015

chicken, turkey, tetrazzini, leftover, rotisserie, pasta, best, how to, cream of, soup, cheese, mushrooms, casserole, bake, thanksgiving

dinner, casserole

american