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 too raw for my tastes when all was said and done.

A tip you need to remember is to under cook your pasta slightly when it’s in a dish you are going to freeze. Otherwise, it turns out mushy after defrosting

Chicken Tetrazzini |

Chicken Tetrazzini
  • 3 cup diced cooked chicken
  • 6 cup cooked spaghetti (I used angel hair pasta)
  • ½ cup chopped onion
  • 4 Tbsp fresh parsley
  • ½ cup water
  • ¼ tsp pepper
  • 3 (10¾ oz) condensed mushroom soup
  • 4 oz. diced pimento (didn't add this)
  • 1 ½ cups shredded cheddar cheese
  1. 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.
  2. Thaw completely in refrigerator before baking and pour into 9x13 inch baking pan. Stir thoroughly to combine.
  3. Bake in 350 degree oven for 25-35 minutes. Serves 10.

This is the original photo from this post. The above was updated in February 2018.


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