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Chicken Tetrazzini

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

Chicken Tetrazzini

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.

Chicken Tetrazzini

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.

Chicken Tetrazzini

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:

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Chicken Tetrazzini

Yield: 16 Servings

Chicken Tetrazzini

Chicken Tetrazzini

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

Prep Time 15 minutes
Bake Time 15 minutes
Total Time 30 minutes

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

Instructions

    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

Notes

    • You can also cook 900 grams ( 2 pounds ) of chicken fillets in chicken stock to use, instead of a rotisserie chicken

    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 )

Nutrition Information

Yield

16 Servings

Serving Size

1

Amount Per Serving Calories 270Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 53mgSodium 451mgCarbohydrates 17gFiber 1gSugar 5gProtein 18g

Nutrition value is not always accurate. Please also check your ingredient labels.

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