Sunday, December 18, 2011

A Classic From a Favorite Author

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Stacey Ballis is one of my favorite authors. I discovered her last year through one of my other favorite authors, Jen Lancaster, and because my sister had really gotten into her book "Good Enough to Eat". I had to read it and have been hooked ever since.

This recipe is right out of that book (which you MUST read!) and all I did to change it was toss in some frozen broccoli, used chicken instead of turkey and used marsala wine instead of sherry (it's all I had in the cupboard). Lately I haven't really been able to stomach eating plain veggies...apparently this baby isn't a fan of I've been looking for ways to hide them in my entrees and trick this kid into eating her/his vegetables!

I don't usually cook a lot of casseroles - I actually can't remember the last one I've made other than baked Italian pastas - but for some reason the recipe sounded so yummy and comfort-foodish, I had to try it.

You can easily lighten up the recipe (as Stacy suggests in her book) by using reduced-fat soup, light sour cream, whole wheat pasta and olive oil instead of melted butter. I used a couple of those tricks, but not all of them, and ended up with a deliciously creamy and flavorful casserole that hit the spot and tricked my impending baby into eating her/his broccoli!

"Good Enough to Eat" Chicken Tetrazzini

- 1 can condensed cream of chicken soup
- 1 cup sour cream
- 1/4 cup parmesan cheese
- 1/4 cup sherry
- 1 tsp. celery salt
- 1 tsp. black pepper
- 1 pound cooked linguine
- 2 cups turkey (or chicken), cooked and cubed
- 1/2 cup bread crumbs (I always use Panko)
- 4 tbsp. melted butter


Preheat oven to 350 degrees and whisk together the soup, sour cream, cheese, sherry, celery salt and pepper in a medium-sized bowl.

2. Pour over noodles and turkey (I added about a cup of frozen broccoli too) and toss until everything is thoroughly coated. Spoon into a well-greased 13x9 pan and spread out into an even layer.

3. Sprinkle bread crumbs evenly over the top and drizzle with butter. Bake for 30-40 minutes until the top is golden brown and the dish is bubbly.

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