Madhouse recipe : Chicken Potat-razzini

While idly browsing through google's suggestions for "American comfort food", I saw several mentions of Chicken Tetrazzini. Despite the Italian-sounding name, this is apparently an American invention, which was created for Italian opera star Luisa Tetrazzini. It combines chicken (or tuna, if you prefer) and mushrooms in a buttery, creamy sauce (often made with a can of cream of chicken or mushroom soup), served on pasta and baked in the oven with parmesan and breadcrumbs on top. As we'd eaten pasta the day before and I had some leftover baked potatoes to use up, I adapted it, replacing the spaghetti with potatoes. It was delicious !

 Chicken Potat-razzini

ingredients :

drizzle of olive oil

3 chicken breasts

salt, pepper

4 mushrooms

1 onion

4 cooked potatoes (or raw, and adjust cooking times)

1 cup frozen peas

20cl crème fraîche

the end of a pack of cream cheese

a handful of dried breadcrumbs

a handful of grated parmesan

a handful of grilled onions

Heat the oil and gently fry the onions and mushrooms for a few minutes, until soft but not coloured. Remove to a plate and reserve.

In the same pan, brown the chicken. Season with salt and pepper.

Drain off excess cooking juices and add the sliced potatoes.

After 5-10 minutes, when the potato has started to take on some colour, return the mushrooms and onions to the pan.

Add the frozen peas and cook for a further 5-10 minutes.

Add the crème fraîche and cream cheese and cook until it is all melted and combined.

Remove from the heat, sprinkle with breadcrumbs, parmesan and grilled onions.

Pop under the grill for a few minutes until the breadcrumbs have browned and the parmesan has melted.

Eat with crusty bread (or garlic bread) and a salad.

Adding to this month's #KitchenClearout linky because it used up some leftover baked potatoes, as well as the end of a tub of cream cheese.