Freezer Chicken Tetrazzini Recipes

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CHICKEN TETRAZZINI



Chicken Tetrazzini image

Our freezer-friendliest chicken recipe makes one casserole that will serve 4 tonight, plus a second meal to freeze and pull out when you're in a pinch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 12

Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained

Steps:

  • Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
  • Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
  • Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

This easy chicken tetrazzini is made with leftover cooked chicken and canned soup. It's the perfect recipe for busy weeknights because it's so easy to assemble. Once you pop the dish in the oven, you'll have time to take care of other things on your to-do list. -Martha Sue Stroud, Clarksville, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) uncooked spaghetti
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
2 cups cubed cooked chicken
2 cans (4 ounces each) mushrooms, drained
1 jar (2 ounces) diced pimiento, drained
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
2 cups 2% milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 to 1-1/2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat. , Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 438 calories, Fat 14g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 686mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

CHICKEN TETRAZZINI- FREEZER FRIENDLY



Chicken Tetrazzini- Freezer Friendly image

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

14 ounces spaghetti, broken up
1/2 cup butter
6 tablespoons flour
4 cups chicken broth
1 1/2 cups half-and-half cream
2 teaspoons salt
1/8 teaspoon pepper
4 cups cut up cooked chicken (this would be about 4-5 chicken breasts)
1/2 cup grated parmesan cheese
3/4 cup shredded parmesan cheese

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

FREEZER CHICKEN TETRAZZINI



Freezer Chicken Tetrazzini image

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

1 (4 lb) roasting chickens
2 cups chicken stock or 2 cups water
1 cup dry white wine
1 bay leaf
1 teaspoon dried tarragon
1 teaspoon dried thyme leaves
1 (12 ounce) package broad egg noodles, 375 g
1/3 cup butter (divided)
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped green pepper
2 garlic cloves, minced
2 cups sliced mushrooms
1/4 cup all-purpose flour
3 cups reserved chicken stock
1 cup light cream (10 per cent)
1/4 cup dry sherry
3 cups shredded old cheddar cheese
1/2 cup sliced black olives
1 dash hot pepper sauce
salt & freshly ground black pepper
1 cup fresh breadcrumb
1/2 cup toasted almond
2 tablespoons grated parmesan cheese

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

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