Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Chicken Tetrazinni

Ingredients

1 Tbsp             Bacon grease (or canola oil)

1 cup               Onion, small dice

1 /2 cup           Bell pepper, small dice

1 /2 cup           Celery, small dice

2 tsp                Garlic, minced

1 /2 cup           Pimentos, diced and minced

1 tsp                Salt

2 tsp                Garlic, granulated

4 cups              Mushroom Béchamel Sauce

3 /4 cup           Sharp cheddar cheese, grated

1 /4 cup           Jack cheese, grated

1 /2 cup           Sour cream

1 Tbsp              Worcestershire sauce

3 cups              Cooked chicken, diced

1 lb                  Spaghetti

4 qts                Chicken broth

Instructions

Preheat oven to 350 degrees.

In a large skillet melt bacon grease over medium heat. Sauté onions, peppers, celery and garlic for 4-5 minutes. Add pimentos, salt, granulated garlic and cooked chicken. Cook three to four more minutes. Remove mixture from heat and transfer to a large mixing bowl. Add the mushroom béchamel sauce, sour cream, Worcestershire and cheeses. Mix well. Bring chicken broth to a boil in a large stockpot. Cook the spaghetti in broth for approximately 12 minutes. Drain spaghetti and transfer to the chicken mixture. Mix well and place into a buttered three-quart baking dish. Cover tightly with foil. Bake 40 minutes. Serve immediately.

Yield: 8-10 servings

Recent Recipes

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Read more