[2 - 2] what's up guys welcome back the cold
[2 - 4] weather is starting to roll in and for
[4 - 6] me that means one thing it's casserole
[6 - 8] season so today I'm going to show you
[8 - 10] how to make this delicious chicken
[10 - 12] tetrazzini casserole this recipe comes
[12 - 14] together super quick and easy with a lot
[14 - 15] of common ingredients you probably
[15 - 17] already have in the kitchen but before
[17 - 19] we get into the recipe please take a
[19 - 20] quick second to subscribe to the channel
[21 - 22] make sure you hit that Bell so they were
[22 - 25] notifications as well alright guys meet
[25 - 26] me in the kitchen let's make it happen
[26 - 28] first things first let's take a look at
[28 - 30] these ingredients super easy today we're
[30 - 32] using some leftover rotisserie chicken
[32 - 34] about three or four cups in total you
[34 - 36] want to chop it up remove and remove any
[36 - 39] bone skin cartilage anything like that
[39 - 41] we also have one pound of white
[41 - 44] mushrooms we have some onion some
[44 - 47] Parmesan cheese some better than
[47 - 49] bouillon chicken base
[49 - 51] some broccoli for health you could also
[51 - 53] use frozen peas some butter for the not
[55 - 57] we got some flour to make a roux that's
[57 - 59] going to be the thickening agent for
[59 - 61] this we got some chicken broth some half
[61 - 63] and half or whole milk
[63 - 66] and some shredded mozzarella cheese
[66 - 68] can't forget this off to the side a
[68 - 71] little white wine to deglaze
[71 - 74] and to keep the chef hydrated
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[145 - 146] all right guys so the first thing you
[146 - 147] want to do is go ahead and boil your
[147 - 150] pasta today we're using Italian
[151 - 153] spaghetti we're going to boil this to package
[153 - 155] we're going to boil this to package instructions and then we're going to
[155 - 157] strain it and add it to our casserole
[157 - 159] always salt your pasta water you want to
[159 - 161] add a tablespoon or two of salt to the
[161 - 163] pasta water bring it up to a boil
[163 - 165] then add your pasta
[165 - 168] all right so the first step here is to
[168 - 170] basically make a cream of mushroom soup
[170 - 173] from scratch now you'll find a lot of
[173 - 174] recipes on the internet that'll tell you
[174 - 176] to use the canned stuff but I'm gonna
[176 - 179] tell you that it's definitely best to
[179 - 180] make it yourself so we're going to melt
[180 - 182] about a half stick of butter here and
[182 - 183] then we're gonna cook down these
[183 - 185] mushrooms and onions until they get nice
[185 - 188] and caramelized and basically make our
[188 - 190] own cream of mushroom soup now if you
[190 - 192] want to skip that step you can use the
[192 - 194] stuff from the can but don't come in the
[194 - 195] comments telling me the recipe wasn't
[195 - 198] good if you don't follow the directions
[198 - 201] now in goes about one pound of diced
[201 - 203] white mushrooms you use bella mushrooms
[203 - 205] for this as well
[205 - 208] and we're just going to sweat them down
[208 - 210] allow them to absorb that butter a bit
[210 - 212] caramelize get a nice deep brown color
[214 - 216] that's going to enhance the flavor quite
[216 - 218] a bit and then we'll start to add in the
[218 - 220] mushrooms and some garlic here in just a
[221 - 223] moment all right so once the mushrooms have
[223 - 224] all right so once the mushrooms have cooked down for about three or four
[224 - 226] minutes they start to get a nice brown
[226 - 230] color going in with one diced onion
[230 - 231] want to give that a mix and let those
[231 - 233] onions soften up as well
[233 - 235] you want to give the mushrooms and the
[235 - 237] onions a head start before you add the
[237 - 238] garlic because garlic has a tendency to
[238 - 240] burn and we don't want that to happen so
[240 - 242] we're to give these a head start go in
[242 - 244] there with the garlic
[244 - 245] and I promise you this is better than
[250 - 250] so now we're going in with some garlic
[250 - 251] paste you could also use fresh garlic if
[252 - 256] you want to about a tablespoon of that
[257 - 257] and we're going to begin seasoning this
[257 - 259] up I'm going in with my all-purpose
[259 - 260] seasoning if you don't have this guys
[260 - 262] use whatever all-purpose seasoning you
[263 - 266] like and we're also going to add some Cajun
[266 - 268] and we're also going to add some Cajun seasoning that's optional but the Cajun
[268 - 270] seasoning plays really nicely with the
[270 - 272] chicken and the creams that we're going
[272 - 274] to be adding to this and I like the way
[274 - 276] the flavors come together so use
[276 - 277] whatever seasoning you like guys if you
[277 - 279] want to just do a little salt pepper
[279 - 281] garlic onion powder that'll get the job
[281 - 284] done but I'm going to use my AP and some
[284 - 286] Cajun today we're also going to go in
[286 - 288] with one teaspoon of better than
[288 - 290] bouillon chicken base that's just going
[290 - 292] to amplify the chicken flavor quite a
[294 - 296] bit this stuff does have quite a bit of
[296 - 297] this stuff does have quite a bit of sodium in it so you don't want to go too
[297 - 300] crazy with the salt otherwise
[300 - 306] a teaspoon or so will do the trick
[308 - 308] it's going to mix that in
[308 - 310] and then we're going to essentially make
[310 - 312] a roux by adding some flour now a roux
[312 - 315] is a combination of fat and flour today
[315 - 317] that's going to be the butter
[317 - 319] and a couple tablespoons of all-purpose
[319 - 322] flour to thicken this up
[322 - 324] and then we'll deglaze with the wine and
[324 - 326] then go in with the half and half so as
[326 - 328] you can see we got some great color on
[328 - 329] the mushrooms and the onions we've got
[329 - 331] some garlic in there we've already begun
[331 - 334] the seasoning process now it's time to
[334 - 336] make a roux so I'm going in with you
[336 - 338] know three maybe four tablespoons of
[338 - 340] all-purpose flour you don't want it to
[340 - 343] be too thick but you wanted to have some
[343 - 345] consistency to it since it's going in
[345 - 348] the oven as a casserole
[348 - 349] and this is basically going to form a
[349 - 351] paste at this point you want to work
[351 - 354] that into the veggies let it absorb all
[354 - 356] that fat and butter at the bottom of the
[358 - 361] skillet and just cook that raw flour off for
[361 - 363] and just cook that raw flour off for about a minute or so
[363 - 364] and then we're going to deglaze with
[364 - 366] that white wine for those of you guys
[366 - 367] that don't want to cook with alcohol you
[367 - 369] can just use chicken broth here you
[369 - 370] don't have to use the wine
[370 - 372] but you guys know me I'm not gonna miss
[372 - 376] an opportunity to take a sip
[383 - 383] you want to scrape the bottom of the
[383 - 386] skillet to get up all that fond
[386 - 388] tons of flavor there
[388 - 390] allow that to boil and cook off the
[390 - 392] alcohol leave them behind some of that
[392 - 395] acidity from the wine
[395 - 396] basically the same thing as using lemon
[396 - 398] juice here and now we're going in with
[398 - 400] that chicken broth
[400 - 402] again constantly scraping the bottom of
[403 - 405] you should have a clean Skillet by the
[405 - 408] end of all this all that flavor is going
[408 - 409] to come up off the bottom of the skillet
[409 - 412] and work its way into our casserole
[412 - 414] just bring that to a simmer then we'll
[414 - 416] go in with our whole milk or half and
[425 - 425] so once we got a clean bottom of our
[425 - 427] Skillet and a nice simmer going we're
[427 - 430] going in with the half and half
[430 - 432] four cups in total and that my friends
[432 - 433] is gonna be the best damn cream of
[433 - 435] mushroom soup you've ever had in your
[435 - 437] life I know I'm gonna get a little hate
[437 - 439] in the comments for saying this but
[439 - 441] personally I think you should keep that
[441 - 443] for the apocalypse don't feed me
[443 - 445] anything with cream of mushroom soup in
[445 - 447] it from the can
[447 - 450] that's just my personal preference
[450 - 452] we're going to bring this up to a boil
[452 - 453] it'll start to thicken up and then we'll
[453 - 455] add in our chicken our broccoli our
[456 - 458] cheese and then our noodles and get this in the
[458 - 459] and then our noodles and get this in the oven
[459 - 461] so once you reach a gentle boil like
[461 - 463] this you'll notice that the sauce is
[463 - 465] starting to thicken up quite a bit which
[465 - 468] is exactly what you want to see now I'm
[468 - 469] going in with about a quarter cup or so
[469 - 471] of sour cream
[471 - 473] I just like the flavor that that adds
[473 - 474] gonna add a little bit of creaminess as
[474 - 477] well along with some acidity
[477 - 479] and now my friends we're going in with
[479 - 483] two cups of chopped broccoli pre-cooked
[483 - 485] for health for color you could go with
[485 - 487] frozen peas here if you want but
[487 - 489] broccoli I like broccoli a little more
[489 - 491] than peas if we're being honest next
[491 - 492] we're going in with our chopped
[492 - 494] rotisserie chicken
[494 - 496] quick reminder guys that all the
[496 - 497] specific measurements and ingredients
[497 - 499] for this recipe can be found in the
[499 - 500] description box below so don't forget to
[501 - 502] check that out
[502 - 503] once we have those ingredients in there
[503 - 505] we're going down with about a cup of
[505 - 507] grated Parmesan cheese
[507 - 510] and a cup of mozzarella you want to save
[510 - 512] enough cheese to top the casserole with
[512 - 514] before it goes into the oven
[514 - 516] but we want we need a nice creamy
[516 - 518] situation in here in this Skillet before
[518 - 527] it goes in the casserole dish
[529 - 529] go ahead and season The Taste at this
[529 - 530] point the only thing missing is the
[531 - 532] noodles which we're about to drain here
[532 - 536] in a moment then add them
[543 - 543] going in with a little fresh chopped
[543 - 545] parsley for a pop of color and a little
[545 - 552] bit of freshness
[554 - 554] at this point you want to give it a
[555 - 557] make sure it's right where you want it
[557 - 559] if not you can adjust the season into
[559 - 560] your preference
[560 - 563] remember we salted that pasta water as
[563 - 565] well so the spaghetti should be nicely
[565 - 567] salted as well once it gets added in
[568 - 571] here starving like me at this point this
[571 - 573] starving like me at this point this makes a great snack
[585 - 585] after you stole a little bit for your
[585 - 587] snack we'll go ahead and add in the
[589 - 591] spaghetti we're gonna give that a mix make sure
[591 - 594] we're gonna give that a mix make sure that the spaghetti gets nicely coated
[594 - 595] and then this my friends will be ready
[595 - 598] for the casserole dish preheat your oven
[598 - 600] to 400 degrees this is only going to
[600 - 602] bake for about 20 minutes you have
[602 - 604] yourselves a fantastic
[604 - 607] casserole for meal prep Sunday dinner
[607 - 617] really whatever you want to do with it
[619 - 619] so we've gone ahead and added everything
[619 - 621] to our casserole dish we got our oven
[621 - 623] preheated we're going to hit this with a
[623 - 625] little grated Parmesan cheese right on
[626 - 628] top and then top it with some mozzarella you
[628 - 630] and then top it with some mozzarella you can use Fontina colby jack
[630 - 633] really any cheese you want but I would
[633 - 635] prefer or recommend a white cheese for
[641 - 641] just a light layer guys you don't have
[641 - 646] to go too crazy
[648 - 648] but remember we're here for a good time
[648 - 650] not a long time so if you want to go
[651 - 654] crazy why the hell not there we go
[654 - 662] why the hell not there we go now that is ready for the oven
[664 - 664] so after a good 20 minutes in the oven
[665 - 667] it's nice and golden brown and beautiful
[667 - 669] we're going to hit it with a little
[669 - 672] fresh diced parsley for a pop of color
[672 - 673] and to hopefully get you guys to click
[673 - 677] on that thumbnail
[679 - 679] oh man I can't wait to dig in here and
[679 - 681] eat some of this let me know in the
[681 - 682] comments if you guys plan to give this
[682 - 684] recipe a try if you've ever had chicken
[684 - 688] tetrazzini let me know I see it served
[688 - 689] at baby showers and cookouts and all
[689 - 691] types of different places so very
[691 - 693] popular dish I didn't grow up eating a
[693 - 695] whole lot of it but
[695 - 697] I like it now
[697 - 698] this is the part where I say brace
[698 - 700] yourself for a trademark money shot say
[700 - 703] it with me guys looking good the only
[703 - 705] thing left to do my friends is get in
[705 - 707] here for a taste test the time has
[708 - 711] finally come for the Moment of Truth
[711 - 714] I found my fork and I'm ready to dig in
[714 - 716] here for a taste test
[716 - 718] so make sure we get the perfect bite
[719 - 722] though twirl the noodles
[745 - 745] and that my friends is going to be the
[745 - 748] best damn cream of chicken I'm sorry
[750 - 752] and that my friends is gonna be the best
[752 - 755] damn cream of mushrooms