Chicken Tetrazzini

Here is another freezer recipe I got from my sister-in-law. This is a yummy, creamy, noodle dish. My whole family loved it. One thing I would do next time is cook the onion a little bit before adding it to the mixture. The onion was a little to raw for my tastes when all was said and done. A tip you need to remeber is to under cook your pasta slightly when it’s in a dish you are going to freeze. Otherwise it turns ourt mushy after defrosting.

Chicken Tetrazzini

3 C. Cooked Diced Chicken
6 C. Cooked Spaghetti (I used angel hair pasta)
½ C. Chopped Onion
4 T. Fresh Parsley
½ C. Water
¼ T. Pepper
3 C. Condensed Mushroom Soup
4 oz. Diced Pimento (didn’t add this)
1 ½ C. Shredded Cheddar Cheese

Add all of the above ingredients into a one gallon freezer zip lock bag and seal the bag, removing all of the excess air and freeze. Thaw completely in refrigerator pour into 9×13 inch baking pan. Stir thoroughly to combine and bake in 350 degree oven for 25-35 minutes.

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