Hello there! Are you looking for more freezer cooking inspiration? You know I love a good freezer cooking meal like the one I shared here and this one I shared here. Today, I want to share one of my all time favorites, an easy recipe chicken tetrazzini that will serve a crowd. This recipe can be made tonight to enjoy tonight, but it’s just as much work to quadruple it and freeze it for later. That is what I love most about this easy recipe!
Here’s what you’ll need:
Recipe Chicken Tetrazzini
To make one pan of tetrazzini: (I quadrupled it.)
8 oz angel hair pasta
1/4 Cup butter
1/4 Cup flour
1 Cup chicken broth
1 Cup heavy cream (or half and half)
1 1/2 Cup frozen peas (not pictured)
2 Cups shredded chicken (find out how I easily cook my chicken here)
1/4 Cup parmesan cheese
1/4 Cup mozzarella cheese
At this point I will tell you that I have no idea why there is a gallon of milk in the picture above. My thought is that I went to get the frozen peas and was side-tracked and grabbed the milk. This would be because I typically grab the milk out of the refrigerator thanks to the four and two year old in our house. My apologies for the milk and peas swap. What can I say? Sometimes you lose your mind?
You’ll first want to cook your chicken. I had done that already in the crockpot like this this night before. So easy! After you have your chicken ready, set it aside and boil your noodles. In this case, we had 32 oz of angel hair pasta since I was making four casseroles at once. It took just as much time as 8 oz! Score!
In a BIG pot, I made the roux. Roux is a fancy name for a sauce made with liquid, butter and flour. You’ll want to add the butter first and melt it over medium heat. Add the flour slowly and whisk it until it becomes a thick paste. Slowly add the chicken broth, stirring constantly. Add the half and half or heavy cream. Let it simmer for about five minutes or until the sauce has noticeably thickened. Add the mozzarella cheese and stir.
Add salt and pepper to taste. And by taste, I mean taste. This will be the main sauce to this recipe so you want to season it to your liking. Personally, I don’t add more salt because the cheese adds it. I do add a little fresh pepper though. Yum!
Once your roux is nice and thick, add the chicken, noodles and frozen peas. You can see now, why I needed a large pot! Stir them all together using tongs.
You’re ready to assemble! If you’ve only made this for one casserole dish, add it to your pan that has been sprayed with cooking spray. In my case, I divided it evenly among the four casserole pans. Top with the parmesan cheese.
Label the chicken tetrazzini so you won’t have to think about it when you take it out of the freezer. You’ll want to bake the thawed chicken tetrazzini for 45 minutes. If it’s been frozen, it may take up to one hour. When it’s bubbly, it’s done! Enjoy!
Find even more Chicken Freezer meals!
- 8 oz angel hair pasta
- ¼ Cup butter
- ¼ Cup flour
- 1 Cup chicken broth
- 1 Cup heavy cream (or half and half)
- 1½ Cup frozen peas (not pictured)
- 2 Cups shredded chicken (find out how I easily cook my chicken here)
- ¼ Cup parmesan cheese
- ¼ Cup mozzarella cheese
- Cook the chicken and shred it.
- Boil your noodles until al dente. Set aside.
- To make the roux (sauce), melt the butter in a large stock pot. Add the flour and make a thick paste, stirring constantly with a whisk. Slowly add the broth and half and half stirring constantly. Bring to a simmer, and let simmer for five minutes or until the sauce thickens.
- Add the mozzarella cheese.
- Add salt and pepper to taste.
- Add the chicken, noodles and frozen peas to the roux. (That is, if you've made the roux in a large pot.)
- Mix well and add to a 9x13 or casserole pan that has been sprayed with cooking spray.
- Top with parmesan cheese.
- Bake at 350 degrees Fahrenheit for 45 - 60 minutes.