This Chicken Tetrazzini recipe is enough for at least two meals. Make once, eat twice. Freezer friendly recipe, large portions, each batch feeds 6 -8 people
I make Chicken Tetrazzini quite often as it is such an easy recipe. However, the bonus with this recipe is that it freezes very well.
Many week nights I just have too much too do and a quick dinner comes in handy.
I normally freeze this into portions of four, which gives me one meal to enjoy on the day of making and three meals to go into the freezer.
We are only four, therefore the above portions make sense. However, now and then we have guests over and I would freeze up to half the recipe in one batch, which is enough for up to eight people.
Easy Chicken Tetrazzini Recipe :
(scroll down for the printable recipe card)
Chicken Tetrazzini Ingredients:
450 grams Shell Pasta, ( 1 pound )
2 Onions, finely chopped
250 grams White Button Mushrooms, chopped or sliced ( 8 oz )
125 grams Bacon, chopped ( 4 oz )
2 TB Vegetable Oil
1 packet Cream of Mushroom Soup Powder, not mixed ( 4 person serving size )
1 400 grams can Evaporated Milk, ( 14 oz can )
1 1/2 cups Milk
1 Rotisserie Chicken, deboned. skinless and white meat shredded (see **Note at bottom)
1 1/2 cups Cheddar Cheese, grated
** You can also cook 900 grams ( 2 pounds ) of chicken fillets in chicken stock to use, instead of a rotisserie chicken**
Instructions To Make Chicken Tetrazzini:
1.) Cook the Pasta as per the instruction on the packet in salted water, drain and keep aside.
2.) Meanwhile, pre-heat the oven to 180 deg C ( 350 deg F ) – Spray two large oven dishes with cooking oil. If freezing some, use a freezer/oven capable dish.
3.) Fry the Onions in the Oil until just soft – add the Mushrooms and Bacon – cook until done.
4.) Combone the Soup Powder, Evaporated Milk and Milk in a bowl – stir into the Bacon mixture.
5.) Turn the heat down and simmer, whilst stirring continuously, until the mixture has thickened – add the Chicken and stir well to combine, remove from stove.
6.) Divide the Chicken Tetazzini between the two prepared oven dishes – sprinkle with Cheddar Cheese and bake one dish 15 – 20 minutes or until the Cheese has melted and turned slightly brown.
7.) Leave the other one dish to cool completely, cover and freeze for up to 3 months.
How to cook frozen Chicken Tetrazzini ?
Thaw overnight in the refrigerator, remove the cover and bake 25 minutes at 180 deg C ( 350 deg F ).
Last but not least important:
What To Serve with Chicken Tetrazzini ?
A Pasta based dish, like this Chicken Tetrazzini casserole is welcome during all seasons.
Serve a salad or two with the Tetrazzini during Spring and Summer OR vegetables during the cooler and colder months of Fall and Winter.
Depending on the Chicken Tetrazzini portion one or two sides are more than enough. Whether warm weather or cold weather.
More Chicken recipes you might like:
- Teriyaki Chicken Stir-Fry
- Mexican Chicken
- Spicy Mexican Chicken Wraps
- Honey Garlic Sriracha Drumsticks
- Salad Dressing Sticky Chicken
Chicken Tetrazzini
Chicken Tetrazzini
Ingredients
- 450 grams Shell Pasta ( 1 pound )
- 2 Onions finely chopped
- 250 grams White Button Mushrooms chopped or sliced ( 8 oz )
- 125 grams Bacon chopped ( 4 oz )
- 2 TB Vegetable Oil
- 1 packet Cream of Mushroom Soup Powder not mixed ( 4 person serving size )
- 1 400 grams can Evaporated Milk ( 14 oz can )
- 1 ½ cups Milk
- 1 Rotisserie Chicken deboned. skinless and white meat shredded (see **Note at bottom)
- 1 ½ cups Cheddar Cheese grated
Instructions
- Cook the Pasta as per the instruction on the packet in salted water, drain and keep aside
- Meanwhile, pre-heat the oven to 180 deg C ( 350 deg F ) – Spray two large oven dishes with cooking oil. If freezing some, use a freezer/oven capable dish
- Fry the Onions in the Oil until just soft – add the Mushrooms and Bacon – cook until done
- Combone the Soup Powder, Evaporated Milk and Milk in a bowl – stir into the Bacon mixture
- Turn the heat down and simmer, whilst stirring continuously, until the mixture has thickened – add the Chicken and stir well to combine, remove from stove
- Divide the Chicken Tetazzini between the two prepared oven dishes – sprinkle with Cheddar Cheese and bake one dish 15 – 20 minutes or until the Cheese has melted and turned slightly brown
- Leave the other one dish to cool completely, cover and freeze for up to 3 months
Notes
- You can also cook 900 grams ( 2 pounds ) of chicken fillets in chicken stock to use, instead of a rotisserie chicken