Mmmm, good ‘ol American Chicken Tetrazzini. It doesn’t get any more American than that. So what’s a girl to do when she’s in France and there’s no Campbell’s Cream of Mushroom Soup to pull the whole thing together? Well, let’s be honest here. Even if I was in the US making this recipe, I probably would not have used the canned soup. I mean, can you even pronounce some of those ingredients towards the end? ahhhemmmonosodum gultamate… Didn’t think so! So when in France, do as the French do. And that means pour on the “creme fraiche!” I’ll even teach you how to pronounce it, because it is so natural to do so: creme “fresh” just as fresh sounds normally! The result is a Chicken Tetrazzini even fresher and more natural than before. Here in Normandy, we live in the epicenter of creme fraiche land. I was able to find AOP Creme Fraiche d’Isigny (40%) right at the super market. AOP means “appelation origine protegée” in other words, no one else can call it Creme Fraiche d’Isiny because the land is so special it gives the creme a special taste. The AOP label is often seen on cheeses and also can also be used for wines.
To make Chicken Tetrazzini, start by boiling a box of spaghetti. Two minutes before it’s done, add 2 cups of frozen peas to the water. Once the pasta is cooked, pour the pasta + peas into a strainer. Put the empy pot back on the burner.
Add in a pot of creme fraiche, your chicken chunks, mushrooms, fresh grated Parmesan cheese, salt and pepper. Let the creme and cheese melt completely until you have a nice sauce.
Then add back in the pasta and peas and mix well.
Pour into a Pyrex pan and top with fresh grated Parmesan and Comté cheese and pop in the oven. Be sure to do this in a glass pan, because the pan will stay hot at least 30 minutes after it comes out of the oven, ensuring that round of “seconds” will be still be warm!
Hope you have a nice gorgeous day to sit outside and eat yours as we did today!