So when I woke up this morning it was so overcast and cool, and well, it just felt like the perfect day for chicken tetrazzini. Now it’s absolutely beautiful out, and I’m realizing, chicken tet is good on any kind of day.
It took me awhile to get this exactly how we like it. It’s not Paleo-friendly, but it’s really not that bad either. I think brown rice noodles and a little mayo (I typically like to use my own homemade mayo) are the least Paleo foods, but all in all, it’s still a delicious, healthy family meal. I hope you guys like it.
- 2 tbsp Kerrygold butter
- 1 package of celery
- 2 containers of fresh mushrooms
- 1 medium onion
- 2 tsp salt
- 1/2 tsp garlic
- 1/2 tsp pepper
- 1/8 cup white cooking wine
Finely chop the veggies, heat up the butter and then add in above ingredients until veggies are soft. Set pan aside.
Next you will need to cook:
- 1 package of Trader Joe’s Gluten Free Brown Rice noodles or gluten free Ancient Harvest Quinoa Pasta. (I left about 1 1/4 cup of TJ noodles in the colander). They come in a pretty big pack.
You can get the Ancient Harvest noodles at Publix or Whole Foods. They look like the “white noodles” so some kids may prefer these. Mine seemed to like both in this recipe. Once you strain them, I add about 1 tbls evoo so they don’t stick. The GF noodles are a little stickier.
Then in a large bowl, mix the veggies and noodles with:
- 1 rotisserie chicken (chop it into small pieces)
- 1 tbsp white cooking wine
- 1/4 cup olive oil mayo
- 1/4 cup organic chicken broth
- 1 1/4 cup half and half
- 1 large 16 oz Chobani greek yogurt (I used all but about 1/4 cup)
- 1 cup TJ’s raw Parmesan cheese and then 1/2 cup on top
Set the over for 350. Mix everything together, add the last 1/2 cup of parmasean cheese on top and cook for 30 minutes. Once you get the hang of it, it really is easy and doesn’t take much time to prepare, especially with the rotisserie chicken. Let me know what y’all think!