It's the hearty, humble stuff of church dinners and weeknight-night casseroles. Named after an Italian opera star, chicken tetrazzini has been a favorite since its supposed invention either in New York or San Francisco in the early 1900s.
Cooks like to make it because it's inexpensive and easy to throw together. Children love it to eat it because it marries two of the world's most kid-friendly ingredients _ spaghetti and chicken.
This version from Brad McDonald's "Deep South: New Southern Cooking" gives the dish a modern spin with chili peppers and Muenster cheese instead of Parmesan. The result is a bit on the spicy side (or so my mother told me), but it's a gentle burn on the tongue, more of a singe than an outright fire.
I used too small of a baking dish, which resulted in the casserole being a little less creamy than it could be. But maybe you like a bit of crunch on the top, too.
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