FREEZER CHICKEN TETRAZZINI
This old fashioned casserole is a crowd pleaser. This is great for buffets and freezes well. Remember to allow a full 24 hours for casseroles to thaw in the refrigerator.
Provided by Olha7397
Categories One Dish Meal
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 375 and use a 13 x 9 inch Baking dish (3 L).
- OVEN POACHED CHICKEN: Place chicken in roasting pan on rack. In a large glass measuring cup, combine chicken stock, wine, bay leaf, tarragon and thyme; pour over chicken. Cover pan tightly with foil. Bake for 2 hours or until meat thermometer inserted in thickest part of thigh reads 185°F Cool chicken in broth.
- Remove cooled chicken from broth, reserving broth. Remove all meat from carcass, keeping chicken in large strips. Discard skin and bones. Set chicken meat and stock aside separately.
- TETRAZZINI: In a pot of boiling, salted water, cook noodles until tender but still firm, about 5 to 8 minutes. Drain. Rinse under cold running water. Drain and set aside.
- In a large saucepan, melt 2 Tbs. of the butter over medium heat; cook onions, garlic, celery and green pepper for 5 minutes or until softened. Transfer to a large bowl. In same saucepan, melt 2 tablespoons of the butter over medium heat; cook mushrooms for 5 minutes or until tender. Add to other vegetables in bowl.
- Melt remaining butter in same saucepan over medium high heat. Add flour; cook, stirring, until flour pulls away from pan. Remove from heat. Gradually whisk in reserved chicken stock. Return to heat. Cook, stirring until sauce is smooth and thickened. Remove from heat. Whisk in cheese, olives, hot pepper sauce and salt and pepper to taste. Stir in noodles, chicken and vegetables. Spoon into prepared baking dish. Serves 8.
- TOPPING: In a small bowl, stir together bread crumbs, almonds and Parmesan. Sprinkle evenly over casserole.
- TO FREEZE: Wrap well with plastic wrap, then heavy foil. Seal, label and date. Freeze for up to 3 months.
- TO SERVE: Thaw in microwave or in refrigerator overnight. Preheat oven to 350°F Unwrap casserole. Cover with foil. Bake in center of oven for 20 minutes, uncover and bake another 25 minutes or until heated through.
- TIP: If freezing, undercook the pasta just until firm; it will cook further in the juicy sauce upon reheating. If making to serve immediately, cook pasta a little further.
- Breadcrumb toppings become soggy on freezing. To crisp them, be sure to bake uncovered for at least 20 minutes or until golden brown and crisp.
- Because casseroles dry out when freezing make sure sauces are thin before freezing. They will thicken once they are cooked.
- The Best Freezer Cookbook.
Nutrition Facts : Calories 943, Fat 62.4, SaturatedFat 27.1, Cholesterol 217.1, Sodium 899, Carbohydrate 38.9, Fiber 3.7, Sugar 6.8, Protein 49.9
CHICKEN TETRAZZINI- FREEZER FRIENDLY
I got this recipe from a friend at my bridal shower. It freezes well and is one of my favorite dishes. You could also substitute cut up cooked turkey for the chicken.
Provided by Munchkin Mama
Categories Spaghetti
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti as directed on package. Drain.
- Heat butter in a large skillet until melted.
- Stir in flour, salt, and pepper. Stir constantly until smooth and bubbly. Remove from heat.
- Stir in chicken broth and half & half. Heat until boiling, stirring constantly. Boil and stir 1 minute.
- Stir in spaghetti, chicken, & grated parmesan cheese.
- Pour into a greased 9x13-inch pan. Top with fresh shredded parmesan cheese.
- To serve immediately: Bake at 350°F for about 30 minutes until bubbly.
- Or to freeze for another day: After topping with the parmesan cheese, do not bake right away. Cover dish with plastic wrap and freeze. Thaw completely and bake as directed on serving day.
Nutrition Facts : Calories 761.2, Fat 36.5, SaturatedFat 19.8, Cholesterol 151.4, Sodium 1825.5, Carbohydrate 59.7, Fiber 2.4, Sugar 2.6, Protein 46.1
LARGE FAMILY FREEZER-FRIENDLY CHICKEN TETRAZZINI
Combine the taste of chicken and cheese with this Large Family Freezer-Friendly Chicken Tetrazzini recipe. It is a simple casserole loaded with tasty ingredients.
Provided by Jamerrill Stewart
Categories Dinner
Time 55m
Yield 2 9x13 Casserole Dishes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Prepare two 9x13 casserole dishes with nonstick cooking spray.
- Cook the linguine according to package directions, approximately 8 minutes in boiling water. Drain well.
- In a stock pot or dutch oven, melt the butter over medium heat. Add the onion and cook for 3 to 5 minutes or until it begins to soften. Add the mushrooms and continue cooking for 3 to 5 additional minutes or until the mushrooms are softened.
- Add the flour and seasonings, stirring to combine. Cook for about 1 minute as you stir. Slowly add the milk, stirring constantly. Allow the sauce to thicken until it coats the back of a spoon.
- In a large bowl, toss together the pasta, sauce, peas, cheese, and chicken, stirring until evenly blended. Divide between the two casserole dishes.
- Top the casseroles with the bread crumbs.
- Bake for 30 to 40 minutes or until the edges bubble and begin to brown slightly.
Nutrition Facts : ServingSize 1 cup, Calories 238, Sugar 4.7 g, Sodium 300.6 mg, Fat 9.1 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 21.9 g, Fiber 1.4 g, Protein 16.8 g, Cholesterol 48.9 mg
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