Chicken tetrazzini takes its name from the Italian opera star Luisa Tetrazzini, and was a mainstay of upscale restaurant menus of the early 20th century. Today, though, it is hardly fancy. (And definitely not Italian.) The recipe that follows is built on the frame of what might be called a Mississippi-style tetrazzini, made with canned tomatoes and chiles and processed cheese. The chef Brad McDonald, who grew up in Yazoo City, at the top of the Delta, used to cook a bespoke version for his tasting menu at the Lockhart, a restaurant in London, using washed-rind Irish cheese and a mixture of roasted green bell peppers and jalapeƱos to flavor his shredded chicken, along with porcini mushrooms and guajillo chiles. I made a few changes of my own, and discovered a weeknight casserole of great distinction. Featured in: Chicken Tetrazzini, The Casserole Even Snobs Love.
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Serving Size: 1 recipe (1474g) | ||
Recipe Makes: 1 | ||
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Calories: 2891 | ||
Calories from Fat: 829 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.2g | 123 % | |
Saturated Fat 52.3g | 261 % | |
Monounsaturated Fat 26.6g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 264.3mg | 81 % | |
Sodium 2485.2mg | 86 % | |
Potassium 2182.2mg | 57 % | |
Total Carbohydrate 370.3g | 109 % | |
Dietary Fiber 14.7g | 59 % | |
Sugars, other 355.6g | ||
Protein 135.9g | 194 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2891
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