Chicken Tetrazinni for Comforting on Wine Down Wednesday

In the matter of one week my children have hit a milestone birthday, got their driving licenses, are now driving without me and started interviewing for jobs to save for a car...I have cried more in this one week than I care to admit and am pulling out gray hairs faster than I can keep up with coloring them.  I say a prayer every time they leave the house in our car and cannot believe how fast the time is passing before my eyes.

This, on top of the winter doesn't want to let up.  We still have lots of snow, chilled mornings and nights and icy roads mixed with wind here and there.  All I have wanted lately is comfort meals, hibernation (and wine of course)!  It's taking every ounce of resistance in me not to power down on a Blackjack Meatlovers Pizza, a bottle of Ferrari Carano Chardonnay (it is Wine Down Wednesday after all), Ben and Jerry's Chubby Hubby ice cream and a box of Kleenex.

I am doing my best to stay strong, trying to make the gym a few days a week and somewhat stick to a South Beach(esque) menu.  Trying....

Well, this casserole doesn't make the diet cut, but it hit my comfort zone for one night (and freezes well for individual work lunches), super easy and luscious flavors.

Chicken Tetrazinni

(1) 16 oz. package of angel hair pasta, cooked
1/2 cup butter, melted
4 chicken breasts cooked, shredded
(2) 10.5 oz. cans Cream of Chicken soup
2 cups sour cream
1/2 cup chicken broth
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. ground black pepper
1 Tbl. fresh parsley, chopped finely
2 Tbl. parmesan cheese
2 cups shredded mozzarella cheese

Preheat oven to 300 degrees.  Spray 9 x 13 baking dish with non-stick spray.  Set aside.

In a large mixing bowl combine melted butter, shredded chicken, soup, sour cream, salt, garlic powder, pepper and chicken broth.  Add the cooked angel hair pasta and mix well.

Pour mixture into the prepared baking dish.  Sprinkle with the chopped parsley.  Sprinkle the parmesan and mozzarella cheeses over the parsley.

Bake covered in foil for 45 minutes.  (Tip: Spray the foil with non stick spray on the side that will be near the mixture/cheeses, so it doesn't stick.)  Remove the foil and bake for another 15 minutes.

Sprinkle with more fresh parsley before serving.


One Year Ago:  Black and White Parfaits

Comforting Creamy Chicken and Noodles

In my continuing quest for comfort last week from not feeling well, I was also feeling very nostalgic.  I have no idea why this dish came to me, but I vividly remembered my mom buying us this canned chicken and creamy noodle dish and for the life of me I cannot remember if it was from Campbell's or Hormel, or some other company... does anyone out there remember this?  It came in the size of a can of soup and was probably the prequel to what is now Chicken Fettuccine Alfredo. At any rate, I reinvented it for one of our dinners this past week.

I also love, love this nostalgic sign that I found at a vintage store when we moved here.  It hangs in our dining area and this is my moto whenever someone expresses their feelings in my dinner menu decision.

Speaking of menus we have a very busy weekend.  I have already sent my husband off to his golf tournament after making him blueberry muffins, hash browns, turkey breakfast sausage and cheesy scrambled eggs...yeah, wife of the year award again!  Lots of baking to get accomplished the next couple days for upcoming Easter festivities.

I need to get out of my pajamas at some point this morning (or not) and start a little house cleaning, since my husband took on that role the past couple weekends with me being gone at volleyball tournaments.

Of course The Masters will be watched, unfortunately without my boyfriend Phil, but the pimento cheese spread still needs to be prepped today for tomorrow's lunch.

Getting the Easter care package ready for our grand babies to send out and need to have the girls pack for their upcoming out of town tournament.  I'm exhausted already.....

Creamy Chicken and Noodles

2 cans Campbells Cream of Chicken Soup
1 pint (2 cups) heavy cream
1 roasted chicken (homemade or from your deli), meat removed and shredded
1/2 - 3/4 cup of freshly grated Parmesan cheese (depending on your taste)
1 bag of regular size egg noodles, cooked per package directions
salt and pepper to taste

Remove all meat from the cooked, roasted chicken and shred to bite size pieces, set aside.

In large sauce/soup pan, heat both cans of Cream of Chicken soup to a soft boil, until heated.  Add the heavy cream and parmesean cheese, until a smooth, creamy consistency.  Add the shredded chicken and let heat through at medium heat setting (approximatley 20 minutes).  Season with salt and pepper, to your taste.

While chicken is heating in the sauce, make egg noodles according to directions and drain.
Serve creamy chicken over hot noodles.

** Makes excellent work day lunch leftovers.

Parmesan Potato au Gratin with Chicken Gloria - The Legend of Bobby Jones

In the spirit of Masters Week at our house I was reminded this morning of Bobby Jones as he was one of the founders of Augusta Golf Club, home to The Masters Tournament.

We all know how much I love movies and there are two exceptional movies that come to mind which reference Bobby Jones and are both definitely must sees if you are in the mood for a feel good, American spirit movie:  The Greatest Game Ever Played and The Legend of Bagger Vance.  Of course, leave it to me I think I have seen them both at least twenty times and still cry at the end of them.

We are supposed to have rain and possible light snow this weekend, I hope these are both playing on television, in the Masters tradition....perfect prescription for a feel good movie and a comforting dinner.

Parmesan Potato au Gratin

Courtesy of Basil-Albi

2 garlic cloves, finely chopped
2 tablespoons onion or shallot, finely chopped
2 cups half and half
1 cup parmesan, grated
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon thyme {fresh}, chopped
2-3 medium russet potatoes, sliced thinly


Preheat oven to 400 degrees. Spray a muffin tin with cooking spray and set aside.

Mix the garlic, onion or shallot, half and half, 1/2 cup parmesan, salt, pepper and thyme in a bowl and set aside.

Stack about 7-8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.

Pour the half and half mixture over the potato slices, being careful not to overfill. Sprinkle the remaining parmesan cheese over each muffin tin. 

Bake for 45-50 minutes until the cheese is golden brown, and the liquid has absorbed into the potatoes. I would suggest putting a pan underneath just in case of dripping.

Chicken Gloria Casserole

Courtesy of Betty Crocker

3 

skinless boneless chicken breasts, trimmed and cut in half lengthwise

Salt

Pepper

1/3

 cup Gold Medal® all-purpose flour

3 

tablespoons vegetable oil

2

 tablespoons butter

1

 container (8 oz) sliced fresh mushrooms

1/2

 cup cream sherry wine

1 

can (18 oz) Progresso® creamy mushroom soup

6

 slices Muenster cheese

3 

tablespoons chopped fresh parsley

Heat oven to 350°F.

Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.

In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don’t need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13x9-inch (3-quart) glass baking dish.

Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.

Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.

Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to boil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.

Top with parsley.