Last weekend I was able to FINALLY visit my best-best-best friend Claire and her family in Texas. Paul had a “business” trip to Texas, so I thought it would be a perfect opportunity to get out of here and go visit my bestie.
Claire’s husband, Stephen is in the Army and althought they are from Michigan (like me!) they are stationed at Fort Hood in Texas. I had so much fun visiting Claire, Stephen, and their precious 16 month old, Rylee–and also got to learn all about Army, Army life, and Army lingo. Unfortunately, the only pictures I managed to snag of Claire were of her picking wedgies–so I’ll save her the embarrassment of posting those.
While visiting, Claire treated me to one of my absolute most favorite dinners from our childhood, Chicken Tetrazzini. Claire’s mom always made THE BEST chicken tetrazzini, but she only made it when someone died or for birthdays, so it was always a rare, special treat. Until last weekend, it had been more than five years since I had had this delectable dinner–but it’s amazingness was not forgotten by me.
So, without further adeau, I present to you:
Chicken Tetrazzini recipe adapted from Marilee Ludwick
What you’ll need:
1 lb spaghetti noodles
2 cans cream of chicken soup
16 ounces sour cream
2-3 chicken breasts, boiled and shredded
2 cups shredded parmesan cheese
salt and pepper, to taste
1 tablespoon garlic powder