Chicken Tetrazzini and Easy Parmesan Garlic Knots - YUM!

Yes, I know it has been a while since I blogged but, no worries, I have a few things on the "to blog about" list. First up, a delicious pinspired meal - Chicken Tetrazzini (recipe courtesy of shugarysweets.com) and Easy Parmesan Garlic Knots (recipe courtesy of realmomkitchen.com).

I made this meal over a month ago while I was in the middle of enjoying winter break. The only change I made to the Chicken Tetrazzini recipe was that I did not measure the amount of cheese that I put on top of the dish because, after all, this is Wisconsin and there is no such thing as too much cheese. :)

Here are photos of most of the steps to make this delicious dish, which is great to serve a decent sized family or enjoy as leftovers if there are only a few of you.

Cooking the chicken

Mixing the pasta into the cream and chicken mixture.

Covered in cheese and ready for the oven.

Fresh out of the oven with bubbly, golden-brown cheese.

Want to make it for yourself? Here is the recipe!

Chicken Tetrazzini

Prep Time: 15 minutes   Cook Time: 1 hour

Yield: 8-10

Ingredients

• 16 oz thin spaghetti, cooked (or any of your favorite noodles)
• ½ cup butter (plus more for buttering pan)
• 4 chicken breasts, cooked, diced
• 2 cans cream of chicken soup
• 2 cup sour cream
• ½ cup dry white wine 
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 Tbsp parmesan cheese
• 2 cup shredded mozzarella cheese

Instructions

1. Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles. Pour into a buttered 13x9. Sprinkle both cheeses on top. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake for another 15 minutes.
2. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly! Enjoy!

As for the Easy Parmesan Garlic Knots, they were good, but I think the next time I think the next time I make them, I will use melted butter instead of the vegetable oil in the garlic parmesan mixture. 

First knot tied - much easier than I expected!

All the knots are tied, looking pretty good.

Garlic parmesan mixture, the only part of the recipe I would change would be to swap melted butter for the oil.

Fresh out of the oven. Slightly over-done, but that was an oven issue, noting to do with the recipe or baking time.

Here is the recipe as found online. I will be substituting melted butter for oil the next time I make these.

Easy Parmesan Knots

Ingredients

• 1 tube (12 ounces) refrigerated biscuits 
• ¼ cup canola oil
• 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

Instructions

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

Alas, the final photo of our dinner (including a salad that my friend made). It was delicious and I will make these recipes again. Aside from the 1 change with the rolls, these recipes were great and should both be considered "pinspired treats."