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The crockpot is one of my favorite kitchen appliances, especially perfect for days when we’ll be running around until dinnertime. When I want something waiting for us that doesn’t involve a take-out menu or a delivery boy, I pull out my crockpot. Tetrazzini is a dish I learned about from my friend Linda, who grew up in the midwest, where they seem well-versed in the “casserole.” If you don’t have a crockpot, it’s safe to say you can assemble the ingredients in a similar fashion and make this one on your stovetop.
This dish can be made with either chicken or turkey breast, and I’ve heard is popular even with Thanksgiving leftovers. The recipe comes from Crockery Cookery, a great crockpot cookbook, and can be found here. We like ours saucy since we serve it over whole grain spaghetti, so when I make it, I double the cornstarch, water, half and half, and cheese. This is also a meal that’s easy to double, so I often make twice as much and freeze half for a future meal. If you’re making it stovetop rather than in a crockpot, brown the chicken first, then simmer the other ingredients on the stove until a creamy sauce comes together. This is a family favorite, and great to come home to one of those early Fall evenings when everyone is busy at after-school activities, and there’s a snap of cold air and falling leaves all around.