"Chicken Tetrazzini" .. Leftover staple "kicked-up" my style. When most people think of leftover chicken or turkey, they immediately think of Tetrazzini and I don't blame them. This hearty casserole is quick, easy and filling.
The dish is named for famous Italian Opera Singer Luisa Tetrazzini is widely believed to have been invented around 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco where the singer was a long-time resident.
However, other sources attribute the origin to the Knickerbocker Hotel in New York City. Good Housekeeping published the first reference to Turkey Tetrazzini in October, 1908, saying readers could find the dish of cooked turkey in a cream sauce, with spaghetti, grated cheese, sliced mushrooms, and bread crumbs on top, at "the restaurant on Forty-Second Street".
The chicken version was made famous by Chef Louis Paquet.
I love Tetrazzini, but tire of the bland flavors of traditional recipes. Here's where I kick it up by utilizing "Dried Wild Mushrooms" along with fresh mushrooms, fresh peas, heavy cream, nutmeg and my secret flavor boost .. Cognac.
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