Chicken tetrazzini is iconic — a classic casserole with a subtly Italian-American spin, a confluence of egg noodles, a rich sauce, a copious amount of mushrooms, chicken, bread crumbs, and cheese. Sometimes it's dotted with some veggies, such as peas. A rich sauce enrobes all of the ingredients before the whole shebang is baked and then broiled, a bronzed crust atop a cozy bed of creamy, sauced noodles. You really can't go wrong.

As previously stated, I am a sucker for a good chicken dish, whether it's chicken parm or some of the lesser known Italian and Italian-American chicken dishes. One of my favorite things is chicken's sheer versatility, which caused me to think of a traditional chicken dish that could be reimagined or reconstructed in a different format: honoring the original dish, and then flipping it on its end.