Though named for the internationally famous, Victorian-era, Italian coloratura soprano Luisa Tetrazzini, this dish reassures eaters around the globe. It combines those two mainstays of comfort food—chicken and noodles. In the South, two others are added—creamed soup and Cheez Whiz.
1 (8-ounce) package vermicelli (spaghetti) noodles
1 quart chicken broth
¼ cup coarsely chopped green peppers
¼ cup coarsely chopped onions
½ cup sliced mushrooms
1 heaping tablespoon pimientos
¼ cup chopped black olives
3 tablespoons butter
⅛ tablespoon garlic powder
1½ cups chopped cooked chicken
½ cup milk
1 (10¾-ounce) can condensed cream of chicken soup
½ plus ¼ cup grated cheddar cheese
Cook the vermicelli noodles in the chicken broth according to package directions. Drain. Preheat the oven to 350°. In a small skillet on medium-low heat sauté the peppers, onions, mushrooms, pimientos, and black olives in the butter. In a large mixing bowl combine the noodles, sautéed vegetables, garlic powder, chicken, milk, Cheez Whiz, soup, and ½ cup of the grated cheese. Mix well. Pour the ingredients into a 10 × 13-inch casserole dish. Bake for 30 to 40 minutes until bubbly. Top with the remaining ¼ cup grated cheese and return to the oven just long enough to melt the cheese.
Hint: Upon completion of cooking, the dish should be moist, not dry.
YIELD: 12 SERVINGS
POPULAR SOUTHERN SAYING
This is gooder’n grits.
(Good, really good!)