This is another meal that has helped me fulfill my quest to eat real food during the week. My current schedule makes eating the way I would prefer very difficult. But, I am determined to eat real food. I feel better, weigh less, and spend less money this way.It makes two casseroles, one to eat and one to freeze for later. I made the casseroles on a weekend when I had plenty of time to cook and saved. We ate one that night, and I froze the other, which we ate a couple of weeks later. It was truly delicious… both times.
I adapted this recipe from the one I found here at Delish. I made several adaptions, but the most important for me was using fresh chicken instead of rotisserie because it has less fat, sodium, etc. Hope you enjoy!
Freezable Chicken Tetrazzini
Yield 4 (twice)
- 1 1/2 lbs. boneless, skinless chicken breasts
- 10 Tbsps. butter, divided
- 1 lb. button mushrooms, sliced
- 1/2 cup all-purpose flour
- 3 cups milk
- 2 3/4 cups chicken broth (I used the broth from boiling the chicken, but buy it if you want.)
- 3 cups shredded Parmesan cheese, divided
- 1 cup Panko bread crumbs
- 1/2 tsp. dried thyme
- 1 lb. linguine
- 1 10 oz. pkg. frozen peas, thawed and drained
- salt and pepper to taste
- In a large saucepan, cover chicken with water and boil until cooked through. Reserve broth for later in the recipe. Remove chicken from broth. Let cool until cool enough to touch. Shred chicken.
- In a large skillet, melt two tablespoons of the butter. Add the mushrooms and salt and pepper to taste. Cook over medium-high heat until mushrooms are soft. Remove mushrooms from the pan and set aside.
- Add 4 tablespoons of butter to the skillet. Melt over medium heat. Whisk in flour and cook continuing to whisk for about one minute. Add milk, broth. Bring to a boil. Stir in 2 cups Parmesan cheese, thyme, and salt and pepper to taste.
- Cook pasta until al dente. Drain and return to the pan. Stir in chicken, mushrooms, peas, and sauce. Divide between two 9″x13″ baking dishes.
- Melt remaining butter. Toss with Panko and remaining 1 cup Parmesan cheese. Sprinkle over the tops of the casseroles.
- Bake at 400 degrees for 25 to 30 minutes, or until golden brown and bubbly.
- To Freeze: Cover remaining casserole tightly with plastic wrap and freeze. Thaw in the refrigerator overnight. Unwrap and bake at 400 degrees for 25 to 30 minutes.
This recipe was linked on Foodie Friends Friday.