My favorite thing about John is that he LOVES to cook. Like you can tell he is happiest there. And that rapport cant be faked, in a world where cooking is full of perfect chefs with perfect cooking skills, finding a homey channel for regular home cooks (with regular ingredients) is just THE BEST. I especially value it because Im not US based and I think I can get every single ingredient of every single recipe he does at the local supermarket. Thanks John. I will try this one (with purchased rottiserie chicken tho, lol)
@@mikesereny3839 I'm pretty sure he wouldn't make videos and developing recipes if he didn't genuinely enjoy it. He would've kept teaching like he used to. Definitely not an act!
Totally agree he’s the kindest human being alive and if you can be rude to him you really should evaluate yourself as a person! He’s offering delicious, reliable recipes totally free for us and doing it with warmth and a smile! I love his channel!
My mother used to do this with Turkey as a way to use up the leftover from Thanksgiving. I believe she did use a bit of white wine to deglaze, and she did sprinkle some breadcrumbs on the top at the end to give a crunch. This always reminds me of that holiday and my Mom.
To avoid crying when cutting an onion, spray some vinegar over the cutting board or rub it on the board. The acid from the vinegar will prevent the crying effect 😄 hope this helps
Made this dish 3x in one week! It was such a hit! Twice with chicken and once with shrimp. All three with a ton of garlic (they love garlic..lol). I made it for a caregiver client ( I'm a caregiver) and the family loved it. It's going to be a once a month dish. You're my go-to guy for recipes. Thank you so much!
I made this recipe tonight. Everyone LOVED it. I have a picky picky 8 year old daughter and my husband is also very particular. I only cut down the garlic and onion because he doesn't like a lot of garlic. But he loved it!!! Thanks John!!!
Nice recipe! I'm going to have to make this again. A couple of things I have discovered over the years: 1. Breaking up the dry noodles (I use Delverde spaghetti) before cooking makes for a dish that is easier to fold into the other ingredients, dish out after baking, and eat. 2. Noilly Prat Extra Dry vermouth is my go-to for dry white cooking wine, and I always finish Tetrazzini with enough vermouth for the flavor of it to come through in the baked dish. It's French, so when you order it make sure to pronounce it "noy-YEE prah" or everyone will laugh at you and the French people will throw heavy objects at you -- hard. 3. Try it without the melted cheese on top; just rub together some fresh bread crumbs, finely-grated Parmigiano, and melted butter, and sprinkle LIGHTLY around the top. This lets more of the real flavor of Tetrazzini shine through. And regardless of how everyone pronounces it, "teh-trah-TZEE-nee" is the correct way to pronounce it, according to the rules of Italian. Just like you pronounce Pizza like "PEE-tzah"; double "z"s make a "tz" sound.
I used to HATE cooking/baking but ever since I discovered Preppy Kitchen, I am an avid baker and am now working on my cooking skills. Thank you SO much John. My quality of life has improved so much since I started baking and cooking. Literally saved my life!!!
i'm not the greatest cook but i can definitely follow a recipe. I have an adult care home and i've attempted this recipe and BOOM.....everyone said they would eat this dish again, and let me tell you, these old timers aren't afraid to give criticism. So, thank you for sharing this recipe. Keep smiling and make it a good day friend! Thank you again.
Great move. Every now and again I add fresh nutmeg, cream and Swiss cheese to my scrambled eggs, along with a bit of onion powder. Sort of gives them a quiche flavor.
Love Tetrazzini!!! Thank you for the recipe. Interesting about the flour etc. Two stories: I accidentally browned the butter a couple weeks ago when making Alfredo sauce, but couldn't bear to throw it out so I used it and the sauce was delicious. Second story: I've eaten raw cookie dough for YEARS (started as a kid, I'm over 60 now) and hade never once got sick. I HAVE however, had food poisoning twice (Worst. Experience. EVER) and not from cookie dough! (I am off of prawns forever now though).
We LOVE your recipes. As a teacher I have a special appreciation for more than the "how to" education in your tutorials. My husband finds that your tutorials are among his most favorites :) Kudos Maestro.
You are such a delight to watch. So many of the celebrity chefs or TH-cam cooks, are so loud, obnoxious, they curse or talk too fast. After a while, they become very annoying and I get fed up with them. But, not u!!! You have the perfect balance of humor, warmth and an easy way about u. I appreciate all those qualities in any person. I look forward to seeing you more often. Thanks again
Made this for supper and it really comes together beautifully! Great pointers on the roux and sauce steps, in particular. It thickened up and took on color in the exact same way as the video, and the end result was creamy and delicious!
Important: Take the pasta out of the boil about 2-3 min early so the final product isn't too mushy. You can use very al dente pasta in the final baking stage. I recommend it.
This turned out phenomenal for my family! I halved it and it worked out perfectly. Next time I'll do the whole thing because we didn't have any leftovers since it was so delicious!
My 3yr old daughter Josie enjoys watching you cook. She says “ I wanna watch proppy kitchen”. I can’t count how many times we have watched your crapes episode LOL. But seriously watching you on Tuesdays and Thursdays have become part of our family routine.
My husband does a majority of the cooking but I made this tonight. He said it's the best thing I've ever made. It was awesome. I'm doing ur Greek salad recipe tomorrow.
This beautiful dish is named after the legendary italian soprano Luisa Tetrazzini, perhaps the greatest coloratura soprano in recorded history. There are several, wonderful recordings by her in repertoire that goes from the highest and most "pin point" coloratura roles to heavy Verdi.
FYI, Preppy Chef: Fixed this tonight for my husband's sister and her family. Everyone loved it. Concise instructions; great new twist on an old classic. Thank you! p.s. Followed by gingerbread (Flour Bakery). Diet tomorrow.
I just love watching your channel. You're so calm, funny, and always smiling. And...you have amazing recipes that are easy to follow and don't require crazy ingredients that you can't find in your local grocery stores. 😁👍🏻
I make a very similar recipe but I have always added my own secret ingredient and that is freshly ground nutmeg ! It REALLY adds a subtle flavour burst that is hard to describe. Only add about 1/2 teaspoon for a 9-13 inch sized pan. It's a game-changer and none of my guests ever guess what that special ingredient is - but they LOVE it !
I also add some grated Nutmeg into my sauce and added some frozen Peas, It came out really good but your base recipe is delicious..Another great recipe.. Many thanks..
Tetrazzini did appear frequently at buffet suppers in the 1970’s. It was actually very popular early in the century, the first known appearance of a recipe in print was in 1908. The dish originated at either the Palace Hotel in San Francisco or the Knickerbocker Hotel in New York City (depending on which food historian one chooses to believe), both residences of the great soprano, Luisa Tetrazzini (1871 - 1940). Madame required a huge number of calories following a performance and the dish could be made ahead and waiting for her. The original preparation included sherry which she loved.
I made this recipe for family last night and it was so very delicious! I have two non-mushroom daughters, so I added diced, cooked carrots instead. (I'd had it with carrots in a restaurant so I figured, "why not?") I would have much preferred the mushrooms, though. Thanks John!
We bought Cutco knives back in the day…. And for postage plus a small fee you can send in your knives for sharpening. If the knife can’t be sharpened they replace! Wonderful sharp knives a a must!
My mother and grandma would make this haven’t had it in years. Really appreciate you doing this it looks amazing can’t wait to make it. Thank You so very much 😋❤️❤️❤️
Made this last week & it was amazing !!!! Everyone in my family loved it!!! Thank you so much for sharing John. Love your recipes & videos and your personality & humour!!! I'm going to try your chive & parmesan biscuits next! Cheers
I knew I could count on Mr Preppy for a good recipe with no cans of this n that! Turned out good! I used bowtie pasta and broccoli instead of mushrooms. Did the main steps AND baked it in my 15” Lodge.
I have saved many of your recipes, I actually prepared this one today. It is the bomb! I kicked up the sauce with some creole seasoning and I also added some Velveeta also!
i made this today & it was so easy & delicious. i can always count on you. also i’ve never been a baker but you make it simple & i learn so much along the way. this channel saved my kitchen life & i just appreciate your content. 🥹
Will definitely be adding this recipe to my monthly, bimonthly rotation. Thanks John you are wonderful!! You haven't been showing up on my feed I had to come looking for you.
I am addicted to Stouffer’s turkey tetrazzini. I keep wanting to make it. I think they use sherry in the recipe. It adds an awesome flavor. This looks close enough I’m going to have to try this.
I'm so happy to have stumbled upon this page. In a few short weeks I've already made the peach cobbler and zebra cake. Both of which were delicious. Tonight I made this tetrazzini and it was amazing! Next up, homemade sprinkles and then.. the Funfetti cookies!
I would try this but I feel like the pasta would turn mushy and overcooked. For how long did you cook it in the beginning? and did you use the same shape of pasta as the video?
my moms friend made this and sent it to our house and I LOVED it. It was her own recipe but I really wanna try this because it looks exactly like this.
This recipe is absolutely delicious. I was able to get a smooth base, pouring slow. The mushroom/onion mixture might be a new staple. At least now I know how to brown mushrooms
I love Tetrazzini!! It's a real favorite using leftover Turkey after Thanksgiving. Your recipe would be PERFECT for that as well. This recipe is very similar to my Chicken Spaghetti Casserole recipe. I use a recipe I found online, but have adjusted it to my own taste - mainly to make a bechamel instead of using canned cream of mushroom soup. I just prefer not to use processed foods when I can avoid them. I like to use a little creole spice and cayenne pepper. Thanks for sharing your super Tetrazzini recipe!
TORTILLA SOUP TORTILLA SOUP, make a step by step on how to make TORTILLA SOUP PLEASSEEEE; i would actually cry cuz that’s my favourite soup in the world of soup, John 😁
I made this dish a couple of days ago and it was quite delicious, But I didn't organize myself very well. I live in a condo with a very small kitchen And it was challenging to get all the parts together. I made a couple of mistakes in that I thought that the liquid ortion should thicken but it didn't thicken very much despite putting cornstarch and flour in there. Then when I saw the number of linguine that I had I couldn't believe that all went into the recipe, so I cut it down and saved the rest. I enjoy your presentations and I had a friend for dinner last night and we ate the rest of the leftover tetrazzini and it was still delicious And she loved it. I also made this strawberry loaf. It was fun to make but I couldn't really taste a lot of strawberry there.
Follow your instructions and made this for the weekend. What a successful lunch! So creamy! Easy to made, I used rotisserie chicken meat though. Thanks for sharing.
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
My favorite thing about John is that he LOVES to cook. Like you can tell he is happiest there.
And that rapport cant be faked, in a world where cooking is full of perfect chefs with perfect cooking skills, finding a homey channel for regular home cooks (with regular ingredients) is just THE BEST.
I especially value it because Im not US based and I think I can get every single ingredient of every single recipe he does at the local supermarket.
Thanks John. I will try this one (with purchased rottiserie chicken tho, lol)
i disagree his happiness looks like an act. To me he seems filled with rage under the surface, like a volcano about to explode. Nice food though
@@mikesereny3839 I'm pretty sure he wouldn't make videos and developing recipes if he didn't genuinely enjoy it. He would've kept teaching like he used to. Definitely not an act!
John is the Bob Ross of cooking, how could anyone not love him? He's the best!!
First time i see him. I think he's very annoying
Totally agree he’s the kindest human being alive and if you can be rude to him you really should evaluate yourself as a person! He’s offering delicious, reliable recipes totally free for us and doing it with warmth and a smile! I love his channel!
He is the best. Thanks for sharing your talent!!!
I love you, John!
@@MommyBee1589
Nicely said, Mommy Bee!
These lonely trolls have no life only negativity.
My mother used to do this with Turkey as a way to use up the leftover from Thanksgiving. I believe she did use a bit of white wine to deglaze, and she did sprinkle some breadcrumbs on the top at the end to give a crunch. This always reminds me of that holiday and my Mom.
To avoid crying when cutting an onion, spray some vinegar over the cutting board or rub it on the board. The acid from the vinegar will prevent the crying effect 😄 hope this helps
You have no idea how much you improved my life. God bless you.
Game changer! Thanks!
You can use candle too
Oh ! I will definitely be trying that! Thanks!😊
i use my swimming goggles when i need to chop a lot of onions 😂
Made this dish 3x in one week! It was such a hit! Twice with chicken and once with shrimp. All three with a ton of garlic (they love garlic..lol). I made it for a caregiver client ( I'm a caregiver) and the family loved it. It's going to be a once a month dish. You're my go-to guy for recipes. Thank you so much!
I wonder if you could make this with white tuna, tetrazzini?
@@bernicedavenport1142 Sure. I've done it in the past. Just make sure your tuna is well drained.
I made this recipe tonight. Everyone LOVED it. I have a picky picky 8 year old daughter and my husband is also very particular. I only cut down the garlic and onion because he doesn't like a lot of garlic. But he loved it!!! Thanks John!!!
Nice recipe! I'm going to have to make this again.
A couple of things I have discovered over the years:
1. Breaking up the dry noodles (I use Delverde spaghetti) before cooking makes for a dish that is easier to fold into the other ingredients, dish out after baking, and eat.
2. Noilly Prat Extra Dry vermouth is my go-to for dry white cooking wine, and I always finish Tetrazzini with enough vermouth for the flavor of it to come through in the baked dish. It's French, so when you order it make sure to pronounce it "noy-YEE prah" or everyone will laugh at you and the French people will throw heavy objects at you -- hard.
3. Try it without the melted cheese on top; just rub together some fresh bread crumbs, finely-grated Parmigiano, and melted butter, and sprinkle LIGHTLY around the top. This lets more of the real flavor of Tetrazzini shine through.
And regardless of how everyone pronounces it, "teh-trah-TZEE-nee" is the correct way to pronounce it, according to the rules of Italian. Just like you pronounce Pizza like "PEE-tzah"; double "z"s make a "tz" sound.
I used to HATE cooking/baking but ever since I discovered Preppy Kitchen, I am an avid baker and am now working on my cooking skills. Thank you SO much John. My quality of life has improved so much since I started baking and cooking. Literally saved my life!!!
Oh my, I love how authentic you are & you inject a little humour.......just love how real you are. Tks you.
i'm not the greatest cook but i can definitely follow a recipe. I have an adult care home and i've attempted this recipe and BOOM.....everyone said they would eat this dish again, and let me tell you, these old timers aren't afraid to give criticism. So, thank you for sharing this recipe. Keep smiling and make it a good day friend! Thank you again.
Great recipe. This may sound odd but I grate a little fresh nutmeg into my sauce. It gives it a great flavor
Nutmeg makes everything better! 😊
is it like a nut powder
I always add nutmeg to my white sauce as advised by French cooks....tastes great.
Great move. Every now and again I add fresh nutmeg, cream and Swiss cheese to my scrambled eggs, along with a bit of onion powder. Sort of gives them a quiche flavor.
Love Tetrazzini!!! Thank you for the recipe. Interesting about the flour etc. Two stories: I accidentally browned the butter a couple weeks ago when making Alfredo sauce, but couldn't bear to throw it out so I used it and the sauce was delicious.
Second story: I've eaten raw cookie dough for YEARS (started as a kid, I'm over 60 now) and hade never once got sick. I HAVE however, had food poisoning twice (Worst. Experience. EVER) and not from cookie dough! (I am off of prawns forever now though).
We LOVE your recipes. As a teacher I have a special appreciation for more than the "how to" education in your tutorials. My husband finds that your tutorials are among his most favorites :) Kudos Maestro.
You are such a delight to watch. So many of the celebrity chefs or TH-cam cooks, are so loud, obnoxious, they curse or talk too fast. After a while, they become very annoying and I get fed up with them. But, not u!!!
You have the perfect balance of humor, warmth and an easy way about u.
I appreciate all those qualities in any person.
I look forward to seeing you more often. Thanks again
Made this for supper and it really comes together beautifully! Great pointers on the roux and sauce steps, in particular. It thickened up and took on color in the exact same way as the video, and the end result was creamy and delicious!
Important: Take the pasta out of the boil about 2-3 min early so the final product isn't too mushy. You can use very al dente pasta in the final baking stage. I recommend it.
This turned out phenomenal for my family! I halved it and it worked out perfectly. Next time I'll do the whole thing because we didn't have any leftovers since it was so delicious!
My 3yr old daughter Josie enjoys watching you cook. She says “ I wanna watch proppy kitchen”. I can’t count how many times we have watched your crapes episode LOL. But seriously watching you on Tuesdays and Thursdays have become part of our family routine.
This is the cutest thing ever. I hope she still loves the videos!
@@ladybug1681 we still watch :)
@@k.b.1759 Awww!
So sweet! ❤
My husband does a majority of the cooking but I made this tonight. He said it's the best thing I've ever made. It was awesome. I'm doing ur Greek salad recipe tomorrow.
Holy moly. Rich and super delicious.
This beautiful dish is named after the legendary italian soprano Luisa Tetrazzini, perhaps the greatest coloratura soprano in recorded history. There are several, wonderful recordings by her in repertoire that goes from the highest and most "pin point" coloratura roles to heavy Verdi.
FYI, Preppy Chef: Fixed this tonight for my husband's sister and her family. Everyone loved it. Concise instructions; great new twist on an old classic. Thank you! p.s. Followed by gingerbread (Flour Bakery). Diet tomorrow.
he is so nice! he seems like a friend that you always want to talk to
You are amazing, love from Pakistan... I tried this recipe and my mum fell in love with it. it's like you are my culinary school 🤩🤩🤩🤩🤩
I just love watching your channel. You're so calm, funny, and always smiling. And...you have amazing recipes that are easy to follow and don't require crazy ingredients that you can't find in your local grocery stores. 😁👍🏻
OMG!!! I want this so bad right now! John has made quarantine so much better!
I make a very similar recipe but I have always added my own secret ingredient and that is freshly ground nutmeg ! It REALLY adds a subtle flavour burst that is hard to describe. Only add about 1/2 teaspoon for a 9-13 inch sized pan. It's a game-changer and none of my guests ever guess what that special ingredient is - but they LOVE it !
That was such a rainy day meal...yummiest couch cozy movie watching day..yummie
It made me nervous when you weren’t looking at the onion while cutting it 😂
I was thinking the same thing🙀that can be dangerous
@@ClaudiaMartinez-zz4qu He always makes me nervous the way he flings those knives around. 😂
I love sweets but I truly appreciate when you do savory dishes. Cannot wait to try this!
This recipe was AMAZING! It has become a favorite in my house. Thank you SO much for sharing
I also add some grated Nutmeg into my sauce and added some frozen Peas, It came out really good but your base recipe is delicious..Another great recipe.. Many thanks..
Classic! I remember this from the early 70s... glad it’s making a comeback! Thanks, John! 💕✌🏼
Tetrazzini did appear frequently at buffet suppers in the 1970’s. It was actually very popular early in the century, the first known appearance of a recipe in print was in 1908. The dish originated at either the Palace Hotel in San Francisco or the Knickerbocker Hotel in New York City (depending on which food historian one chooses to believe), both residences of the great soprano, Luisa Tetrazzini (1871 - 1940). Madame required a huge number of calories following a performance and the dish could be made ahead and waiting for her. The original preparation included sherry which she loved.
Yummm, keep these chicken dinner recipes coming! I'm trying to tackle a take-out addiction, and simple recipes like these definitely help.
I made this recipe for family last night and it was so very delicious! I have two non-mushroom daughters, so I added diced, cooked carrots instead. (I'd had it with carrots in a restaurant so I figured, "why not?") I would have much preferred the mushrooms, though. Thanks John!
John is such a great cook and teacher! Any advice about freezing this for meal prep? Freeze prior to cooking in the oven or afterwards?
Yummy! Thanks John for sharing this recipe. 😋❤️🙏God bless.
I made this recipe and it was absolutely delicious!! I also like how there's plenty of left overs. More to enjoy. 👍👍
Your recipes are just indulging!!!! Exactly what I need
We bought Cutco knives back in the day…. And for postage plus a small fee you can send in your knives for sharpening. If the knife can’t be sharpened they replace! Wonderful sharp knives a a must!
this dude can cook. and he makes it look easy. dummy friendly. i have already tried some of his recipes with success. delicious decadence.
I don’t know what she do with the chicken tetrazzini but Paul love it Paul love it
"I known her fo' 4 long yurrrs, Maury."
My mother and grandma would make this haven’t had it in years. Really appreciate you doing this it looks amazing can’t wait to make it. Thank You so very much 😋❤️❤️❤️
Made this last week & it was amazing !!!! Everyone in my family loved it!!! Thank you so much for sharing John. Love your recipes & videos and your personality & humour!!! I'm going to try your chive & parmesan biscuits next! Cheers
I love this guy's commentary as he cooks. Entertaining to watch and this recipe is YUMMMMMMMMM!!!
I knew I could count on Mr Preppy for a good recipe with no cans of this n that! Turned out good! I used bowtie pasta and broccoli instead of mushrooms. Did the main steps AND baked it in my 15” Lodge.
5 cloves garlic = 7 cloves!!! Yes!! I never feel like recipes call for enough garlic and ALWAYS add more. It's just a given in my kitchen.
Haha, I love your "1/4" cup of parsley too 🤣
Oh yes, I will try this recipe... Mouth watering.. yummy.. Thanks for sharing, happy new year!! 🥂❤️
Family loved the recipe!! We will do this again for a calorie splurge!!! Thanks so much!!
I have saved many of your recipes, I actually prepared this one today. It is the bomb! I kicked up the sauce with
some creole seasoning and I also added some Velveeta also!
Such a pleasure to watch. I love the recipes. Cooking is a pleasure now and John is adorable!
Tremendous! The best use of leftover chicken. Great comfort food. Definitely add extra garlic.
This is one of my favorite dishes…thank you so much. I love this recipe!
i made this today & it was so easy & delicious. i can always count on you. also i’ve never been a baker but you make it simple & i learn so much along the way. this channel saved my kitchen life & i just appreciate your content. 🥹
Me encantó haberte encontrado..
Eres genial!!
I love your calm voice during your cooking, you’re my new favorite cook
Mine too! I've been binge watching his channel for 7.5 HOURS and can't seem to stop 😅
I made that it was wonderful, but I definitely did the white wine. I highly recommend it. It makes a huge difference!
I tried this recipe tonight. It is delicious! Thank you John!
Love your channel. Everything you make looks delicious.💖💖💖
You make everything looks so easy. Thank you
I don't know why, but onions don't bother me cutting them up, my eyes have never teared from them. I'm so blessed.
Will definitely be adding this recipe to my monthly, bimonthly rotation. Thanks John you are wonderful!!
You haven't been showing up on my feed I had to come looking for you.
I’m loving these savoury dishes you’ve been posting! 🤤
I am addicted to Stouffer’s turkey tetrazzini. I keep wanting to make it. I think they use sherry in the recipe. It adds an awesome flavor. This looks close enough I’m going to have to try this.
Just in case anyone hasn't told you today, I'm so glad you're a Tuber! It's not just anyone who can make me drool just by cooking 😂
for one second i thought u meant potato tuber....
I'm so happy to have stumbled upon this page. In a few short weeks I've already made the peach cobbler and zebra cake. Both of which were delicious. Tonight I made this tetrazzini and it was amazing! Next up, homemade sprinkles and then.. the Funfetti cookies!
I introduced my dad to Preppy Kitchen with this video and now he’s going through recipes one by one! Thanks for making these videos!
I am known for my pasta dishes, but this one got raving reviews. I swopped the mushrooms for bacon. Rich but very well received.
I would try this but I feel like the pasta would turn mushy and overcooked. For how long did you cook it in the beginning? and did you use the same shape of pasta as the video?
lol.. I agree with you on the garlic.. Always add a couple more than called for.. Yummy.. I am definitely going to try this recipe.
i love chicken tetrazzini and can’t WAIT to make this recipe!!! Thank you so much for sharing this!!!
Made this tonight.....was delicious! Had so much left I brought a dish to my neighbor. He loved it!
my moms friend made this and sent it to our house and I LOVED it. It was her own recipe but I really wanna try this because it looks exactly like this.
Looks utterly delicious John! Love the extra garlic and the Nigella pronunciation 😉
LOVE the tetrazzini!!! Wonderful. Thanks.
This Chicken Tetrazzini Was DELICIOUS
I Cooked It For My Family, My Mom Devoured It In 5 Minutes
10/10 Would Make Again
This recipe is incredible! I tried it and I have never been happier..
This recipe is absolutely delicious. I was able to get a smooth base, pouring slow. The mushroom/onion mixture might be a new staple. At least now I know how to brown mushrooms
Thnx! Haven’t eaten this in years. Looking forward to making it this chilly spring weekend.
I loved this video for so many reasons ❤️ Beautiful presentation and the humor is a bonus 😉
I love all your recipes , easy and delicious 😋
I made this tonight and it was delicious! Thanks so much!
John breaking out an old school recipe. A casserole is a great go-to to feed a small group. Looks like a nice comfort dish for cool weather.
I love watching your channel because you just seem like such a kind, good human! Thank you for the recipe! 😊
I love Tetrazzini!! It's a real favorite using leftover Turkey after Thanksgiving. Your recipe would be PERFECT for that as well. This recipe is very similar to my Chicken Spaghetti Casserole recipe. I use a recipe I found online, but have adjusted it to my own taste - mainly to make a bechamel instead of using canned cream of mushroom soup. I just prefer not to use processed foods when I can avoid them. I like to use a little creole spice and cayenne pepper. Thanks for sharing your super Tetrazzini recipe!
Your recipes are always so good. Love watching your video's. Thank you for sharing.
I made this last night and my family LOVED it! Thank you!
John is way too relatable 😂
Wonderful, I added a cup of the pasta cooking liquid before baking since it was a little thick.
TORTILLA SOUP TORTILLA SOUP, make a step by step on how to make TORTILLA SOUP PLEASSEEEE; i would actually cry cuz that’s my favourite soup in the world of soup, John 😁
He has a recipe on his website, probably one day he will make a video for it.
Chicken tortilla soup would better.
Absolutely Delicious 👏🏻👏🏻👏🏻♥️🇮🇹 My New Favorite Recipe
Can you so more pasta dishes??? This looks amazing 👏😍
Thank you so much for the recipe 🌟😍
I absolutely love this guy! He is such a talented chef.
Love the way how you narrated the steps on how to make this... I'll try it soon!
I loved chicken Tetrazzini ❤❤❤Delicious 😊Definitely I going to try . Thanks ❤😊
I made this dish a couple of days ago and it was quite delicious, But I didn't organize myself very well. I live in a condo with a very small kitchen And it was challenging to get all the parts together. I made a couple of mistakes in that I thought that the liquid ortion should thicken but it didn't thicken very much despite putting cornstarch and flour in there. Then when I saw the number of linguine that I had I couldn't believe that all went into the recipe, so I cut it down and saved the rest. I enjoy your presentations and I had a friend for dinner last night and we ate the rest of the leftover tetrazzini and it was still delicious And she loved it. I also made this strawberry loaf. It was fun to make but I couldn't really taste a lot of strawberry there.
Great dish looks delicious 😋
Follow your instructions and made this for the weekend. What a successful lunch! So creamy! Easy to made, I used rotisserie chicken meat though. Thanks for sharing.
wow amazing mouthwatering recipe.this is really amazing.
Is it just more or John really calming to watch?