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Chicken Tetrazzini

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Chicken Tetrazzini 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 with this chicken tetrazzini 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 | realmomkitchen.com

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Chicken Tetrazzini | realmomkitchen.com

Chicken Tetrazzini


Units Scale
  • 3 cup diced cooked chicken
  • 6 cup cooked spaghetti (I used angel hair pasta)
  • 1/2 cup chopped onion
  • 4 Tbsp fresh parsley
  • 1/2 cup water
  • 1/4 tsp pepper
  • 3 (10 3/4 oz) condensed mushroom soup
  • 4 oz. diced pimento (didn’t add this)
  • 1 1/2 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 9×13 inch baking pan. Stir thoroughly to combine.
  3. Bake in 350 degree oven for 25-35 minutes. Serves 10.
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This is the original photo from this post. The above was updated in February 2018.


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Chicken Tetrazzini – Flashback Friday | Real Mom Kitchen February 23, 2018 - 4:01 pm

[…] Chicken Tetrazzini […]