Chicken Tetrazzini Freezer Friendly
Make dinnertime effortless and delicious with this Chicken Tetrazzini Freezer-Friendly recipe—a creamy, comforting casserole loaded with tender shredded chicken, sautéed mushrooms, and perfectly cooked spaghetti, all nestled in a luscious homemade cheese sauce made with cream cheese, Parmesan, and a hint of garlic. This crowd-pleasing dish is elevated with a golden topping of mozzarella and breadcrumbs, offering the ultimate combination of flavor and texture. Perfect for busy weeknights or meal prepping, this versatile recipe can be baked right away or frozen for up to three months, making it a go-to for easy, satisfying dinners. Whether you're serving it fresh from the oven or reheating it from the freezer, this dish guarantees a hearty, family-friendly meal that's irresistibly creamy and packed with savory goodness.
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 6 tbsp Unsalted butter
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Whole milk
- 4 oz Cream cheese (softened)
- 0.5 cup Grated Parmesan cheese
- 3 cups Cooked, shredded chicken
- 8 oz Sliced mushrooms
- 0.5 cup Chopped onion
- 3 cloves Minced garlic
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 cup Shredded mozzarella cheese
- 0.5 cup Breadcrumbs
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C). If planning to freeze, skip preheating.
Cook the spaghetti according to package directions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the mushrooms, onion, and garlic for 5-7 minutes, or until softened and fragrant. Remove from heat.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
Gradually add the chicken broth and milk to the saucepan, whisking to combine. Cook until the mixture thickens, about 5 minutes.
Stir in the cream cheese and Parmesan cheese until smooth. Season with salt and black pepper.
In a large mixing bowl, combine the cooked spaghetti, shredded chicken, sautéed vegetables, and cheese sauce. Mix until evenly coated.
Lightly coat a 9x13-inch baking dish with cooking spray. Transfer the pasta mixture into the dish and spread evenly.
Sprinkle the mozzarella cheese and breadcrumbs evenly over the top of the casserole.
If baking immediately, place in the preheated oven and bake for 25-30 minutes, or until golden and bubbling. Let stand for 5 minutes before serving.
For freezing: Cover the dish tightly with aluminum foil and label with the date. Freeze for up to 3 months. To bake from frozen, remove foil, cover with fresh foil, and bake at 375°F (190°C) for 50-60 minutes, removing the foil in the last 10 minutes to brown the top.
Nutrition Facts
Calories |
4158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.9 g | 279% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1099 mg | 366% | |
| Sodium | 6993 mg | 304% | |
| Total Carbohydrate | 210.6 g | 77% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 31.6 g | ||
| Protein | 337.5 g | 675% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1926 mg | 148% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3883 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
