0:01
You know my heart goes out to you, mothers,
0:04
you young mothers, that are holding down a job outside
0:10
and you've got small children,
0:12
and everybody knows that a woman's work is never done
0:17
once you walk into your home.
0:19
And so, I'm hoping that this recipe
0:21
will help y'all get a good balanced meal
0:29
on the table for your children because it's a stir ahead.
0:33
You can use roasted chicken from the grocery store,
0:38
so you don't have to boil the chicken and all of that stuff.
0:45
But I talk to mothers that feel so guilty
0:49
that they're not putting good meals
0:55
in front of their children because of lack of time.
0:58
So, this is a good one.
1:00
All you young mamas out there
1:03
and grandmas who wanna help your children
1:09
by bringing things over that you've cooked for them to have.
1:13
I know I do that quite frequently with some of mine.
1:20
So, I'm using sliced portobello mushrooms.
1:25
I'm using like a cup of onions.
1:28
Now, if you say your children don't eat this,
1:32
they don't eat that, they don't eat this,
1:34
you can find a way to substitute those.
1:39
But you need that garlic, honey.
1:42
And if they say they don't eat onions,
1:45
you can put those in your little food processor
1:48
and they won't, by the time you mushroom,
1:51
they'll never know they're there.
1:53
And you could do the same thing with mushrooms.
1:56
So, we are about right at six minutes on these
2:00
and you wanna make sure you stir them constantly.
2:03
Now, I'm adding a little black pepper, a little salt,
2:09
and I don't wanna forget the thyme that's fresh minced.
2:20
And y'all know the difference between chopped
2:22
and all those terms, right?
2:28
that means they want you to do it very, very fine.
2:31
It's as fine as you can get it.
2:36
A rough chop is just what it means.
2:40
- [Crew] We should do that one day.
2:42
- [Crew] Just with an onion and show everybody.
2:45
- [Crew] We will do that.
2:46
- All right, now I'm adding my flour
2:49
because we're gonna make a sauce
2:52
and we'll wanna cook this for a couple of minutes, you know,
2:55
to just kind of cook that flour.
2:58
Flour in, make sure the flour doesn't have any lumps in it.
3:09
And then we are gonna be adding
3:13
our three cups of chicken stock and a cup of cream.
3:20
Okay. So, I'm gonna slowly add our chicken broth.
3:29
And watch a sauce just come to life in there.
3:33
So, remember, pick up a roaster
3:37
from your grocery store, a chicken that's already cooked.
3:41
Your portobellos, you can buy them already sliced
3:44
so you don't have to touch that.
3:48
And at the grocery store now, I can't make myself do that,
3:54
but they've got your bell peppers already chopped,
3:58
your onions already chopped.
4:00
To me, that's an expensive convenience food
4:04
and I try to never go there.
4:08
But if you're in a real tight, go there.
4:18
All right, now I've got my cup of heavy cream.
4:26
Beautiful heavy cream.
4:37
All right. Now, I'm gonna stir in my peas.
4:54
I'm gonna bring all that to heat.
5:04
'Cause the peas are cold
5:07
and our chicken was about at room temperature,
5:13
maybe a little, little cooler.
5:16
So, we wanna make sure that gets good and hot.
5:19
And then we're gonna pour our noodles in
5:22
and we're gonna top our casserole,
5:27
our Tetrazzini with...
5:36
I'm trying to get my thoughts up
5:38
because I'm thinking I need a bigger bowl.
5:40
We're gonna top our casserole with panko,
5:45
the Japanese breadcrumbs,
5:47
and we're gonna toss a little oil with it
5:51
and that's gonna help it get toasty.
5:58
And this is the way I like to do my panko
6:00
when I'm putting butter on it.
6:06
I like to melt that butter and toss every grain,
6:12
on every grain to get some butter.
6:15
I have found that the recipes out there
6:17
that call for pasta to be added
6:21
that they tell you to cook so much like the whole package.
6:29
And I find that that's, sometimes,
6:32
that's just too much pasta.
6:35
It'll make the dish dry.
6:37
And I don't want a dry dish.
6:41
To me, this is the appropriate amount
6:45
of noodles per meat and vegetables.
6:50
- [Crew] So, eight ounces.
6:56
So, our final step is adding our shredded Parmesan cheese.
7:08
Now if you have a favorite cheese,
7:11
you can swap that out too.
7:13
But Parmesan is just really, really good with the pasta.
7:19
Now, the recipe calls for you to bake this
7:21
for 35 to 40 minutes.
7:23
So, you're just gonna have to make a judgment
7:26
on how much pasta you want.
7:28
If you want it wetter, use less pasta.
7:32
If you like it kind of dry, then sock it to it.
7:37
But I'm gonna add just a little bit more milk
7:41
because it's been a long time since I've made this dish
7:45
and I just don't want it
7:49
to dry out in that baking time.
7:54
But with this being nice and hot and cheesy,
7:58
I think it's gonna be fine.
8:00
I think I'm gonna need to put this on a cooking sheet
8:04
because it's full full.
8:07
All right, so I've got my panko
8:09
that I tossed in some just vegetable oil
8:14
and that will help them crisp up.
8:19
So, if you know somebody
8:21
that's been in the hospital, had surgery,
8:23
or has had some tragedy in their family,
8:28
this is another good dish to take
8:33
to a grieving family for first one thing and another,
8:38
and not necessarily a grieving family.
8:40
Maybe you know somebody that just had a baby
8:44
and ain't walking real good yet.
8:49
So, this would be appreciated by a new mother as well.
9:00
Like I said, I'm gonna put it on a baking sheet,
9:08
so in case it bubbles over.
9:11
It says 35 to 45 minutes.
9:13
But I don't think it's gonna take that long y'all.
9:16
This looks delicious.
9:22
It didn't take what? But about 20 minutes on this.
9:28
How long did we cook it? - [Crew] 20.
9:31
In our oven, it was 20.
9:32
- Yeah, because everything,
9:34
I had gotten everything super hot.
9:37
So, when it was time to go in the oven,
9:39
it didn't have far to go
9:41
to get to where it was supposed to be.
9:47
Oh, I love a portobello mushroom.
9:51
And this is gonna be so hot,
9:58
but I am gonna be brave.
10:01
I'm going to do this for y'all.
10:21
getting to taste for all of y'all out there.
10:28
That panko is so, so good.
10:33
And don't skip the step about oiling,
10:38
mixing your panko with with oil.
10:41
And if I'd have done anything any differently,
10:46
it would have probably,
10:48
I'd have probably added like a full teaspoon of salt.
10:52
And I might would add more panko
10:57
'cause that crust just brings it to the top.
11:06
You can make this the night before and check it out,
11:14
sit it on the counter when you get home from work.
11:16
Let it fit your room temperature and then you bake it off.
11:19
And you've got a wonderful hot meal
11:21
within just a matter of minutes, mama.
11:26
Loving best dishes out there. I love y'all.
11:34
Hey, y'all, it's Paula Deen.
11:36
Now, if you enjoyed this video, be sure to like it
11:39
and click the subscribe button as well as the notification
11:43
and bail to be alerted when I post a video.
11:47
Love and Best Dishes Y'all.
