Chicken Tetrazzini

Easy chicken tetrazzini that’s perfect for your freezer!

I’m baaack!  The boys have yet another snow day today but I snuck in a few minutes to update you on one of our favorites!  Chicken tetrazzini is one of those classic recipes that’s perfect anytime of year.  Most of the items you probably have on hand all the time.  It can be made with leftover chicken or leftover turkey.  I like to add peas to mine but you could do broccoli as well.  With no canned soups in this recipe, the base is an easy basic roux with cheese.

As a freezer meal, I’ve found it easy to quadruple the recipe to make extras for the freezer.  Like any saucy recipe, this one is best hot out of the oven but the ones I’ve made out of my freezer – I’ve heard no complaints about.

Chicken Tetrazzini

• 8 oz angel hair pasta
• 1/4 Cup butter
• 1/4 Cup flour
• 1 Cup chicken broth
• 1 Cup heavy cream (or milk)
• 1 1/2 Cup frozen peas
• 2 Cups shredded chicken (approximately three chicken breasts)
• 1/4 Cup parmesan cheese
• 1/4 Cup mozzarella cheese

See!  Most ingredients you probably have on hand.  To make this for my family this week I only had to buy the chicken. 🙌

You’ll first want to cook your chicken.  I baked mine in the oven this time but you could also bake your chicken in the crockpot.  After you have your chicken ready, set it aside and boil your noodles.

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 or milk.  Honestly, I use what’s in the refrigerator.  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.

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 the past I’ve made four pans at once.  It’s honestly just as much work so go for it if you have the freezer space!

Bake the chicken tetrazzini for 45 minutes.  (If it’s been frozen, it may take up to one hour to bake when thawed.)  When it’s bubbly, it’s done!  Enjoy!

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Recipe originally shared 2014.