This Sunday was the dreamiest. We made a little road trip to meet my great aunt and uncle at Fishers Peach Orchard near Greer, S.C. to pick the juiciest, most beautiful peaches. They were just hanging in big clusters and the light peeking through the trees in the orchard was breathtaking. I think we’ve found ourselves a new late-summer tradition!
Last night, I surprised my husband with a new recipe and a blanket fort in our living room. The look on his face was priceless, and it was so much fun eating dinner together in this cozy little candle-lit fort. We might just never grow up! Being his bride is the most fun I’ve ever had.
I had never made chicken tetrazzini before, but I was very pleased with the way it came out and the leftovers I had for lunch today were just as good if not better!
- 16 oz. fettuccine noodles
- 1/2 cup butter (plus more for buttering the baking dish and for your water when boiling noodles)
- Chicken breasts or tenderloins (boiled or grilled)
- 2 cans of cream of chicken soup
- 2 cups of sour cream
- 1/2 cup dry white wine
- 1 tsp salt
- 1/2 tsp pepper
- 2 tablespoons parmesan cheese
- 2 cups shredded mozzarella cheese
- First, preheat oven to 300 degrees
- Boil and drain your noodles
- Then, cook chicken however you’d like. The original recipe I used said to boil 4 chicken breasts, but I grilled about 10 small chicken tenderloins and pulled them apart with a fork
- Next, put butter, both cans of cream of chicken soup, sour cream, salt, pepper, and white wine in a bowl and mix it all together
- Add cooked, shredded chicken to this mixture
- Fold cooked, drained noodles into the mixture
- Slice several pieces of butter and place on bottom of 9×13 baking dish, then spoon in the mixture
- Sprinkle both the parmesan and mozzarella cheese on top
- Cover with tin foil, bake 45 minutes
- Uncover and bake for 15 more minutes