Bulk cooking chicken for the freezer to use in casseroles, stovetop meals, soups, and stews makes recipes like this tasty Chicken Tetrazzini a snap to prepare. And bulk cooking ingredients isn’t just for meat! Sautéed onions and peppers can be prepared in bulk and frozen, meaning dishes like this one take almost zero prep.
If you aren’t a fan of canned soups, use a homemade white sauce and sautéed mushrooms can be used in place of the soups.
- 10 oz. spaghetti, cooked and drained
- 3 C shredded cheddar jack cheese, divided
- 3 Tbsp. butter
- 1 onion, diced
- 1 red bell pepper, diced
- 10 oz. can cream of mushroom soup
- 10 oz. can cream of chicken soup
- 1 soup can milk
- 2 cups cooked, diced chicken
- salt & pepper to taste
- non-stick cooking spray
Sauté onion and red pepper in butter until soft. Mix onion and pepper with spaghetti, 2 cups of the cheese, soups, milk, and chicken in a large bowl. Season to taste with salt and pepper. Pour mixture into a 9×13 inch baking dish sprayed with non-stick cooking spray. Top with remaining cheese. Bake uncovered at 350°F until bubbly and heated through (about 30-40 minutes).
Chicken Tetrazzini is a good way to use leftover chicken or bulk cooked chicken from the freezer.
Keywords: chicken, chicken tetrazzini