This is my favorite chicken freezer dish, it's easy to make, very tasty and child friendly. And it works just as fantastically with turkey. I’ve been making and freezing this recipe for about 5 years now and almost always have some in my freezer.
For the times you do not have left over turkey, I will poach chicken parts by putting it in a large pan and barely covering it with water, adding in some onion, garlic, carrots and celery and bring to a boil, cover and simmer for about 20 minutes and then letting it cool. At this point, I’ll pull out the chicken and dice for recipes. I’ll drain the veggies and puree them in my food processor and add them back to the broth to make it richer and thicker to use in recipes. If the recipe does not call for chicken broth, I’ll freeze it in one cup containers for other recipes.
The following recipe will make 10 to 12 servings and gives me 5 meals for my family of 2 adults, 1 child and 1 toddler.
Chicken Tetrazzini
12 ounces dry spaghetti 1 1/2 cups grated Monterey Jack cheese 1 1/2 cups grated Cheddar Cheese 3 tablespoons margarine or butter 1 1/2 cups finely chopped onions 1 can cream of mushroom soup (10 3/4 ounce can) 1 can cream of chicken soup (10 3/4 ounce can) 1 soup can milk 3 cups cooked and diced chicken Salt and pepper to taste
1. Cook spaghetti as directed until al dente. Drain and pour into a large mixing bowl.
2. Sauté onions in margarine.
3. Add sautéed onions to spaghetti. Add cheeses, soups, milk, chicken and seasonings. Mix well.
4. Pour the mixture into container or containers and freeze. For my family (2 adults, 1 child and 1 toddler) I get 5 meals from this recipe and store freezer zippered bags.
5. To cook, thaw tetrazzini and pour into baking dish. Bake uncovered in a preheated 350-degree oven until bubbly. Usually about 30 to 40 minutes. If desired, top with additional cheese and bake another 10 minutes to melt the cheese.
I usually freeze it in zipper freezer bags, but it can be frozen in casserole dishes. When I use casserole dishes, I will pull it out the night before cooking and thaw, but it is usually still partly frozen. When that happens, I'll cover the casserole dish with foil and bake for about 20 minutes, remove the foil and continue baking until bubbly as described in the recipe.
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