Chicken Tetrazzini

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

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Ingredients

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• 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 (10 3/4 oz) condensed mushroom soup
• 4 oz. diced pimento (didn’t add this)
• 1 ½ cups shredded cheddar cheese

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Instructions

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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