1970s Chicken Tetrazzini - Who eats this stuff!? (I do, it's me)
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- เผยแพร่เมื่อ 27 ก.ค. 2024
- If you need new ideas for repurposing leftovers, this dish is for you! I love some classic 1970s cooking, and today I'm making a 1970s Chicken Tetrazzini. The chicken can be swapped out for other meats, so this is just one of many ways to use leftover turkey as well. Add this one to your list of quick dinner recipes!
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Campbell's Soup Recipes - TETRAZZINI
2T chopped onion
1T butter
1 can condensed cream of mushroom soup
1/2c water
1/2c shredded cheddar cheese
1T Sherry, optional
1c diced cooked chicken, turkey, or ham
2T chopped pimento
1T chopped parsley
2c cooked spaghetti
In saucepan, cook onion in butter until tender. Blend in soup, water, cheese, and Sherry (if using). Heat until cheese melts; stir now and then. Add chicken (or whatever meat you are using), pimento, parsley, and spaghetti; heat through. Makes 3 servings.
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It's Tetrazzini Time! Was this dish a staple in your house growing up?
Yes, and it's one I do NOT miss 😵💫
My mother never made it, but it was a go-to recipe with leftover turkey after thanksgiving when my kids were little in the 90s.
I did bake it like a casserole, with bread crumbs on top. I also made my own sauce, I can't stand creamed soups.
Caren
@@bouldergirl528 I'm with ya on this. Homemade mushroom sauce is SO much better than a canned cream soup.
It’s funny I should find this one. I’m gonna try it, I always remember this as a staple in my high school cafeteria & I always loved tetrazzini day! 😂
I grew up in a home where everything was homemade, and I mean completely from scratch, but I would eat something like this now for a quick meal.
No one in my life shares my passion for old cookbooks and magazines and their kooky copy. I love you!
When my dad was in charge of me when I was a kid he made something very similar, but simplified. No meat, no cheese. Just the soup, made with milk, over egg noodles. Always feels homey. That and Spanish Rice was about the only things he cooked. Vanilla wafers and canned pears was his go to snack when I was little. How's that for 70s dad specialties?
You give bob Ross of vintage recipes vibe and I'm here for it!
Haha thank you! This comment made me giggle for real. 😊
@@cooking_the_books girl I just love watching your videos ... Your channel and content is a peaceful and lovely part of TH-cam 💗
I love my copy of Better Homes & Gardens 1966 and i believe 1972 cookbooks. Been my fave for over 40 years
I had a dear friend who spoke of the days when her Mom would pick up a take-out order of Turkey Tetrazzini with nearly the same reverence that one might use when speaking of a dear family relic. The restaurant was a buffet style place--remember cafeteria restaurants were all the rage in the 70s. If she hadn't been such a lady, I think she might have drooled at the memory, haha. She passed of breast cancer some years ago, and I miss her very much. Thank you for restoring a happy memory of her. She feels closer somehow. (Adding the ingredients to my grocery list.)
1 tip about tetrazzini. Break the pasta into 2-4” pieces before cooking. That’s how it was always served when I had it “back in the day.”
I make my Gramma's Turkey Tetrazini (Sunday after Thanksgiving tradition)... Make a white sauce, add some salt, pepper, garlic and onion powder and a crap-ton of parm. Throw in diced up left over turkey, mix in cooked linguine, pour into buttered casserole. Add some half n half, top with bread crumbs and more parm and bake for 45 minutes.
I just read this and now I want some 😂
Loved "crap-ton" of parm! I'm sure the recipe is delicious!
@@connieknox7992 I'm writing all my recipes down that are in my head, along with the one's from mom/gramma and making a cook book for my grandkids. In doing so I started measuring stuff out as best as I could. For this, "crap-ton" is about a cup n a half 🙂
Pro tip....If you don't want to wait for your water to boil on the stove top, boil your water in your electric kettle and heat your saucepan on the stove. Pour your boiled water into your saucepan, bring back to a rolling boil, add pasta and boil for 8 minutes. This will take approx. 10 minutes all up.
Sounds perfect, I'll have to give it a try! Thanks for watching!
This approach to cooking pasta dishes has been a game changer for me recently! Highly recommend.
As an American, I never saw the point of an electric kettle. My sister convinced me to buy one and now this is pretty much the only way I will boil water.
We had the mugs in green. My mom had chickens on baskets in many sizes and varieties. A large one painted realistically, smaller ones, and a number that were made of textured glass, each one color: blue, olive green, gold. She had them on a hutch. One of my favorite housewarming presents was a fondue pot. I loved it, a cheap way to feed my friends!! (Cheese soup spiced up and different breads) I had the deeper one in a dull orange. It came with metal skewers that had ceramic knobs on the end, each a different color so you knew which was yours. I had copper jello molds on the wall (for looks, not used) lots of shapes: fish, round, square, star.
Always Turkey Tetrazinin after Thanksgiving. Mama made a huge amount and froze part of it. Quick dinner the night we decorated the tree. We had real trees so we didn’t decorate until around Dec 18th. Tetrazini is kind of a 1st cousin to chicken-ala-king. There were lots of stove top casseroles back then. I think my mom probably had at least 27 ground beef recipes :) and many for chicken/turkey.
I had the blue glass mugs. I have the ceramic nesting hen on my kitchen window sill. I still have several fondue pots like the ones in the book-they are in a box in the basement. I have my old jello molds hanging on my kitchen wall. Teenage dance parties were a thing. Beef really was considered man food. My grandmother really did teach me how to make tea sandwiches and I have her silver tea service. Homes really were decorated in tones of brown, gold and orange (although I admired my grandmother’s color scheme of pale gray and lavender and she loved roses and lace). Tomato aspic really was considered fancy food and was served often (although I detested it). Vichyssoise (cold creamed potato soup) made frequent appearances. The Campbell kid was a well known character. All this was very fresh and modern to those of us coming out of the 40s, 50s, and 60s.
I heard you talking about Dottie in your recent video, so I was happy to get to see her here. What a beautiful little friend! I'm glad you had this time with her.
Those mugs are Anchor Hocking Irish coffee mugs, they came in cobalt blue, clear, and green. Made in the 1950's.
I don't remember a ceramic chicken like that, but almost every household I knew had smaller glass ones that held candy. They came in different colors.
Just found this channel recently and I love it!
My mom used to make chicken tetrazzini and turkey tetrazzini a lot. I haven't had it since I was little (I became a vegetarian at 12) but I remember loving it.
My mom passed away a few months ago. Seeing the title of this video made me think of her and think of so many great memories with her in her kitchen. I'm so glad TH-cam suggested you and this video to me.
I need to make this for my son sometime. He does eat meat and he would love this.
that was served in my college cafeteria. 1977-81. yep i'm old.
Love your channel. I was born in the 60's and after every holiday that we had turkey it was followed by Tetrazzini. My Mom's version was larger and uses 2 cans of cream of mushroom and one cream of chicken. And you add a little steak sauce. Very similar. Then you top it with more cheese and paprika and bake it. Definitely, a favorite that I just had for lunch moments ago. And you made me laugh because Campbells used to have a series of commercials where they referred to certain of their soups as the "Man Handlers". Lol, thanks for those memories.
FYI I googled "vintage blue pedestal mugs" and found a whole lot of candidates. They're out there.
I grew up with "tuna chow mein" that was canned soup, tuna, bean sprouts, and water chestnuts heated and served over crispy canned chow mein noodles. It's literally the color of dishwater. Yeah. The tetrazzini would be an upgrade.
Tetrazzini. Named after Italian opera singer Louisa Tetrazzini, who died in 1940. Not the first recipe named after a famous performer. The most famous, perhaps, being the ballerina Anna Pavlova. Oh, how I love meringue! There are others, too. That might be an interesting episode for you to do…foods named after famous people with a little bio on each person and when and who created the dish.. I am 74 years old, so lived through the times of many of the cookbooks you’ve been featuring, and I remember this one quite well. The aspic recipes? A big NO! It is both fun and a little scary to see young adults diggin’ the dish ware, glasses, etc. of my youth, and hearing the term “vintage” applied to them. Guess that makes me vintage, too! I love your channel and you have such a lovely screen presence. Thank you for this fun and interesting trip down Memory Lane!
Seeing the pictures of the chicken, reminded me of the chicken doorstop I bought. A woman at work made them. A brick was sew inside, and the material I wanted was bright and colorful. I hadn't thought about it for over 15 years. Thanks for the memories.
I have one of those chickens. Purchased it from an antique shop. I found it was worth $200. I paid $20 for that ceramic chicken. LOVE chickens and roosters for kitchen decor.
This except turkey was always the move for thanksgiving leftovers. Nostalgia.
Lunch for Grandma’s friends 😂
Mmmm, comfort food to the extreme!
Oh for sure! Thanks for watching! 😄
I am thinking of a character for a book/movie and she is set in the 1970s and writes and comes up with these recipes for Better Homes and Gardens and other 70s cookbooks and how she falls in love and makes an increadibl homemade dinner for her new boyfriend .. and something chaotic silly happens...
Hmm it being 90 degrees outside for several days, makes me not want to heat up my kitchen. Cold soup doesn't sound half bad. I like tetrazzini!
I always have cambells cream of mushroom and chicken soup in the cabinet
Tetrazzini is a fun word! I met a dog once named “Linguini” but “Tetrazzini” would be a good name too.
Oh EXCELLENT dog names!
Luisa Tetrazzini was an opera singer in the early 1900s and this dish honors her tour of the USA. Naming dishes after celebrities was not uncommon. Another opera singer Nellie Melba gave her name to thin toast (Melba toast) and a simple but delicious dessert: Peach Melba.
Those drinks sound unappetizing.
I was born in the late 50s and so was a teenager in the mid 70s. I didn't discover tetrazinni til the 90s though. Mine doesn't have pimento but it had Campbell soup
Ham tetrazzini was a staple in our dinner routine growing up. It was a cheap and easy dish to make.
I had no idea tetrazzini was so easy to cook. It always sounded intimidating. 😀
“Teenage Bisque Party” I am dead. 😂
I can't tell you how thrilled I am that someone thought this was funny! 😄
I love vintage cookbooks! I'm 70, so I'm vintage as well, and some of my favorite cookbooks are worn out, so I've been replacing them. I remember a cake that was a must at family holiday dinners, tomato soup cake. I'd love to get the recipe again.
My grandma made tetrazzini and I always loved it well now I need to make it.
What a sweet memory! Thanks for watching. ❤️
I love books, I do audible but I buy cookbooks just to read them. LOL I never follow a recipe as written but....I love it.
My mom made tetrazzini after most holidays, either with ham or turkey. We never used pimento, it was always green bell peppers sautéed with the onions. She always used Parmesan cheese and added jarred or canned mushrooms (this was common with anything she used cream of mushroom soup in). Mom would put a spoonful of horseradish in it, which so far is a unique interpretation which I’ve never seen anywhere else.
Interesting! I haven’t heard of using a spoonful of horseradish, but I’ll bet it added a little bit if nice zest to it!
I think those cups are Irish Coffee cups. I have a big collection of Hall China (lots of stuff from the 1930’s through 1960’s), and they had many colors of Irish Coffee cups. Hall used lots of bright, crayon colors (even shiny gold), and they added great splashes of color to a kitchen and table!😊
Since some evenings and lunchtimes I can't be arsed doing all my cooking from scratch, this looks like the perfect recipe to a quick and favourful meal. Thanks heaps for sharing.
You're welcome! I was really pleased with how it turned out, and how genuinely quickly it came together.
@@cooking_the_books That's what pleased me too. I can have the ingredients at home and just pick up cooked chicken from the deli and I can put it together in 10 minutes. Love it.
I volunteer in the housewares department of a charity shop and the sort of vintage stuff you like comes across my table all the time. I wish I could send you pictures of the best ones! (Of course, it never fails that anything I have my eye on will have sold by the time I can buy it! 😂)
Oh my gosh, I'll bet you see some pretty fantastic stuff!
this was postedd last year but i grew up eating foods as meals like this . ill keep an eye out for those vintage mugs you saw pictures of . i remember as a teen having those exact cups . they are from the late 60s early 70s and we kept ours till each one broke through time . My treasure in my home is my mothers vintage libby glass wear with the bubbled glass on the bottom of the drinking glassses i think i have service for 16 of these tall glasses and rock glasses but ill keep an eye out for you for the mugs. i start my day or end my day by watching your vintaage cooking . the way we look for vintage recipes shows that northern and southern pennsylvania and nothern and centeal and north ohio eats . very savory meals .
I love tetrazzini. The one box meal helper I eat is the Tuna Helper Tetrazzini
Tes we had those camobells’ soup mugs. Thank you for featuring this cookbook. ☮️💟
One of my favorite memories is everyone going to my grandparent’s every Sunday night for dinner(aunts, uncles, cousins) but me and my siblings would pray the entire car ride to please don’t let there be anything with the word aspic,lime jello,or newburg on the table!😂
This looks so yummy and comforting.
The chicken is (probably) a soup tureen, my grandmother had one just like it.
@5:15 I'm envisioning little globules of fat solidifying on ice cubes as the beef broth is poured into the cocktail glass.
Chicken Tetrazzini and Chicken ala King, are very similar and share much of the same ingredients. Both are wonderful autumn/winter dishes. I used to make them for my children when they were little, always on the stove top. I have not used cream based canned soup in quite some time. My daughter has digestive issues but I can whip up a homemade variety that takes very little time and tastes delicious. Thank you, for sharing.
Aspics are very French. I saw them in the late 90's when I lived there. I enjoy making Turkey Tetrazzini with leftover Thanksgiving turkey.
This was one of my favorite recipes early in my marriage -- especially with leftover turkey. Or buy a roasted chicken at the supermarket.
My Aunt Mary made this all the time throughout my childhood in Alabama. I love it! Nowadays here in Texas I get Chicken Spaghetti which I also really enjoy!
I made chicken tetrazzini in the 70’s and it was delicious. I have been looking for a recipe that cooks in the pan stovetop, no oven baking. I lost my chicken tetrazzini recipe long ago. This is the first one I’ve seen that is close to the recipe I used. Thank you!! ❤
You’re welcome! I’m so glad this was similar to the recipe you were looking for. ☺️
Tetrazzini was a standard for our family - especially with turkey left overs at Thanksgiving. Thanks for sharing
I haven't had that in years. My mom used to make that and I believe she had that cookbook.
We had those flower glasses!
"Come to my teenage BISQUE party!" I, literally, laughed out loud!
"Man equals beef??"
Another great episode :)
ps- I LOVE tetrazzini too!
We're tetrazzini twins! It makes me so happy to know that someone appreciated 'come to my teenage bisque party.' 😂
Turkey Tetrazzini was a regular in the cafeteria when I was at University in the mid 1980's. I recall it being pretty good.
You had me at "tetrazzini." Mine was always by Stouffer's (ssshhhh), but your cookbook is a treasure indeed with its many notations and your comments had me guffawing as I watched while folding laundry. Since I had an assortment of leftovers in the fridge like cold roast chicken and buttered and parsleyed broad egg noodles, and a can of Simple Truth condensed cream of mushroom soup in the cabinet (don't look at that expiry date LOL), plus fresh mushrooms and a gorgeous red bell pepper to make up for the pimento, I was on board with giving this a try. First bite was pretty good, but after the second hubby and I couldn't stop. The fresh chopped and sauteed mushrooms really put this over the top and the broad egg noodles made it easy to eat with a big spoon. We'll be having this one again!
Your Stouffer's secret is safe with me! This was such a good recipe, and I'm all about repurposing a leftover. So glad you tried it and enjoyed!
I remember that chicken pottery piece. We used it for hot rolls. I collect vintage cookbooks, too, and really enjoy how you show the pages in these. The table settings, linens, and glass and china are just so lovely!! Speaking of Campbell's soups, have you ever made or eaten Tomato Soup Cake? It is delicious!! I made it and took it to work and asked my nearly totally male coworkers if they could tell me what was in the cake. They all loved it and no one guessed the ingredient all day. A really 70s recipe!
Oh I love that you used it for hot rolls! How perfect. As for Tomato Soup Cake, I have indeed made that recipe. I turned them into cupcakes and made a video about it earlier this year. 😀 They were amazing!
Hahaha! I just re-read my comment and had to laugh at the "nearly totally male co-workers". They were completely male. What I meant to say was that my department was made up entirely of males!! Love your videos. I've been binging all day.
I fell in love with that skillet! It's the cutest thing! Kitchen ware from the 60's and 70's were the greatest. I've collected a few pieces and I love them. It makes the whole cooking from vintage cookbooks so much better somehow! The tetrazzini also looked good and you can't beat 8 minutes to done!!
Thank you! I just love this colorful enamel cookware and am hoping to add a few more pieces to my collection. This tetrazzini was so good! Perfect dinner for a busy evening.
I have never heard of this dish. I’m in my 50s do mom would have been exposed to it. She immigrated from Greece so maybe that’s why. We had a lot of other dishes in our house…but we did live on the east coast and I’ve noticed there’s some dishes from that time period that were more popular or had more longevity there than on the east coast where we moved when I was 5. Love your channel.
My mom does something similar with turkey, I love it!
I don't care for tomato aspic, but my Mom loved it. It was a special treat for her.
My mum has a thing for chickens .. or "chooks" as we call them in Australia. She has soooo many chook ornaments and gizmos. And back in the 80s she had a very similar ceramic chook [on top] and basket beneath that you kept eggs in. She doesn't have it any more, but seeing that illustration just warped me back to childhood and that egg chook. I think the ceramic bit broke in the end, and all we had left was the basket. Ha. RIP chookie. ❤
I just got done making this for supper tonight. We all thought it tasted yummy. Thanks for sharing this with everyone.
Oh I'm so glad you tried this! I really liked it. Very quick, easy, and most importantly, TASTY.
I usually make Tetrazzini for thanksgiving leftovers or it's close sister "chicken (turkey)spaghetti :)
A little late but back then tetrazinni was often turkey as we finished off the last of the bird during the next week. Many recipes were wild because the U.S. and world was finally sending foods around and experimenting was everything. Tetrazinni was a way to use the leftovers, sounds better than leftovers.
This was not a staple in my house, I actually never heard of or had it until after I joined the Navy. It was a staple in the Navy but it was mostly turkey tetrazini. I love both varieties.
I absolutely love the cookware, such a cool design.
I think you need to do an aspic recipe. And maybe even a gelatin mold recipe just so you could taste it and let us know. Just get the question over with so we will never wonder about them again.
Oh I have something special planned for when I reach 10k subscribers. 😂
Turkey tetrazzini was my favorite with leftover turkey from thanksgiving, so I do think I would love the chicken one better.
I'd try the cold shrimp loaf🤣💞🤣
There aren't many people who could make me straight up LOL with a title and a thumbnail, but Anna, you're definitely one who can. This was excellent. The book is sooooo pretty! You're right... it's all that staging work in the classic photography that always gets me with these. The gorgeous glasses, all the extras. Very smart to chuck in the bouillon to beef this one up. Chicken this one up? Anyway, beautifully done as always my friend!
Thank you! There's something about the 70s illustration and styling...I just love it!
Those mugs at the start, they exist! In multiple colors.
This was had me laughing out loud! Looking for something to do with that leftover turkey. This looks Yum!
Hi i had a set of those mugs tears back, nice cups.
My adorable mother in law makes Chicken Tetrazzini. It's not bad! She also does the Campbell's recipe Beef Stroganoff.
The chicken that you showed at 1:23. My had one similar to that one.
I love it! I ask my mom to cook it when I go home
Girl! You’re so funny! I’m with you on the gelatin issue 🤢! I made it all through the 70’s without ever having Fondue..bummer! Love Tetrazzini, I’ll be trying this recipe soon! Thanks for the additional Campbell’s recipes also! ❤👍🏻
This cookbook looks really nice with all the illustrations but some of the recipes… I’m with you on not wanting to drink broth over ice lol. I’ve made chicken tetrazzini on my channel and it’s a little different but I did bake mine and it did have a nice flavor. Great video!
Tetrazzini is one of those dishes I kind of forget about until I see it somewhere. Then I develop a big craving for it! 😂
That’s the right amount if you need to do it. I like saucy tomatoes, basil and cheese.
Chicken tetrazzini is one of my favorites
I have those same red bowls!
I’m totally making this! But I want to add some veggies like mushrooms and spinach ♥️♥️♥️
You inspired me to make 2 1970 afghans. A ripple and granny square.
YES I love that! My mom used to crochet a lot during the winter.
@@cooking_the_books would you like me to make you one?
We would totally eat that shrimp/tomato/aspic. It actually doesn't sound that bad...but then again...out taste buds seem to have developed a life of their own since we started making these recipes.
I miiiight try it without the shrimp. Better yet though, I'd love a jello mold with a cheese layer and a PINEAPPLE layer! Then it's not really aspc anymore. 😄
Hi Guys, when I heard the Tetrazzini question my mind started the search. I see some of you have already put in a few details, here are a few more. Luisa Tetrazzini 1871 - 1940. Very famous in America in the early 1900s, and she made recordings 1904-20 (which you can hear on youtube.) As with many popular dishes the origins of this one are highly disputed, it seems to have been around in the early 1900s but became a staple of fine dining 1950s-70s. Thanks for the chance to do some research. Jim, retired snoop hehehe
This looks really good! Only thing I don’t have in the pantry is the pimento. I may grab some at the store and make it this week for the family.
My mom always put big mushroom slices in tetrazinni and baked it with shredded cheese on top to make it more unctuous. I haven't made it in years but plan on making some with Thanksgiving turkey leftovers. Great video!
I loooove mushrooms and cheese, so your mom's version sounds divine to me! Thanks for watching. ❤
That’s how I make it also, with mushrooms and cheese.
Looking at your expression on the TH-cam thumb, I was worried about this dish. Thank goodness that it is suitable for your tetrazzini bisque party!
This was my 'let's try some more extreme facial expressions on my thumbnails' era. 😂
This is such a fun channel! Glad I found it!
Thank you! Glad to have you here. ❤️
I still make tetrazzini as a go-to recipe for using up leftover turkey, though I prefer making my own base due to the high sodium content of condensed cream (and other) soups. I've never added pimento, though, just onion and seasonings.
Wonderful, thanks
Glad you enjoyed it! Thanks for watching, Doris. ♥
My parents liked cold beef consomme soup. They had a can in the fridge a lot of the time.
Yes! The ceramic chicken!!🐔🐔🐔
Dottie smells all that awesome cooking & is hoping u’ll drop something for her to eat 🤣
She was the best little sidekick. I really miss having her in the kitchen with me.
@@cooking_the_books my condolences 😢❤️
Oh thats so funny about the pimentos!! But I really love them in recipes!! OH this brings back so many memories of my Mom making this for us!! I used to think it was SO fancy!! And I still love it to this day. I havent made it in ages....but now I have a total craving for it! Yours came out looking so good!!
The name definitely sounded fancy to me growing up, too! This recipe was so fast and really did turn out to be delicious.
sort of off the cuff, im 58 so i was a teen during the late 70s and a new mom and wife in the early 80s...a few yrs back, a tv show came out called swingtown...I love it, only ran 1 season but soauthentic to that time period, anyways just wanted to throw that out there
Yes, I have orange fondue pots.......
Yes. We put eggs in the chicken basket!
I think ours was just a catch-all for random stuff. 🤣