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
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
MAKE-AHEAD CHICKEN TETRAZZINI
Provided by Valerie Bertinelli
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
- Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
- Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
- Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
- When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.
CHICKEN TETRAZZINI
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
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.
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