There are some (mainly in San Francisco) who refute the claim that this rich, creamy casserole was created in Charleston, South Carolina, shortly after the turn of the twentieth century for the famous coloratura soprano Luisa Tetrazzini, but whatever the dish’s regional origin, it has come down as one of the South’s most classic and beloved casseroles. Unlike most casseroles, a tetrazzini is never layered but simply tossed, and what gives the dish its distinct identity over its obvious Italian cousin (spaghetti with a ragù sauce) are not only the diverse ingredients but also the way it’s baked till crusty. Leftover turkey, ham, or a mixture of meats can be used to make this tetrazzini, and no unbaked casserole freezes so beautifully till ready to be thawed, baked, and served.
In a small skillet, melt
In a large, heavy pot over moderate heat, melt the remaining
Place the cooked spaghetti in the casserole, pour the chicken mixture over the top, toss to mix well, and
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