When I was a kid and just starting to do the majority of the family cooking we had a set group of recipes that were the “weeknight” recipes. One of those recipes that was especially popular during the holidays was Turkey Tetrazzini. We also substituted ham and chicken for the turkey throughout the rest of the year. Back then I prepared the recipes as they were written and they were okay, but the Tettrazzini recipe used ALL Velveeta and canned mushrooms and stuff I wouldn’t think of putting into my body now so it was my goal to create the same recipe in a more health oriented way, but still easy for a weeknight meal.

CHICKEN TETTRAZZINI
2 + 3 tablespoons butter
1 large bunch green onions, chopped
1 stalk celery, chopped
8 ounces linguine, broken in half and cooked al dente
salt and pepper to taste
2 cups shredded rotisserie chicken pieces*
3 tablespoons flour

2 cups milk
1 cup grated mild cheddar cheese
1 cup grated Mozzarella cheese

• Preheat oven to 350 degrees.
• Melt 2 tablespoons butter in a skillet.
• Saute onions and celery just until tender.  Set aside.
• In a medium sauce pan melt 3 tablespoons butter.
• Whisk in 3 tablespoons flour until golden.
• Gradually add milk, stirring to blend. Cook just until thick.
• Add cheddar cheese.
• Add salt and pepper.
• In the bottom of an 11×7 baking dish scatter first the pasta and then the meat pieces.
• Pour soup mixture over top.
• Top with mozzarella cheese.
• Bake 25-30 minutes.

*ham and turkey work well too