Freezer Chicken Tetrazzini
Creamy, comforting, and perfect for make-ahead meals, Freezer Chicken Tetrazzini is the ultimate dinner solution for busy weeknights. This decadent casserole combines tender spaghetti, juicy shredded chicken, and sautéed mushrooms, all enveloped in a rich Parmesan cream sauce. With the addition of frozen peas for a pop of color and mozzarella cheese for a gooey topping, this dish delivers indulgence in every bite. Top it off with optional golden breadcrumbs for a delightful crunch, and you’ve got a family favorite ready to freeze for up to 3 months or bake right away. Whether you’re meal-prepping or craving a hearty, satisfying dinner, this freezer-friendly recipe is a must-try!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1.5 cups shredded Parmesan cheese
- 4 cups shredded cooked chicken
- 2 cups sliced mushrooms
- 1 cup frozen peas
- 2 cups shredded mozzarella cheese
- 1.5 tsp salt
- 1 tsp black pepper
- 0.5 cup bread crumbs (optional, for topping)
- 1 tbsp olive oil
- cooking spray
Instructions
Cook spaghetti according to package directions until al dente. Drain and set aside.
Preheat a large sauté pan over medium heat and add olive oil. Sauté the sliced mushrooms until soft and lightly browned, about 5 minutes. Remove from heat and set aside.
In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
Gradually pour in chicken broth while whisking to prevent lumps. Stir in the milk and heavy cream. Bring to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken.
Stir in shredded Parmesan cheese, salt, and black pepper until smooth. Remove from heat.
In a large mixing bowl, combine cooked spaghetti, shredded chicken, sautéed mushrooms, frozen peas, and the creamy sauce. Mix well until everything is evenly coated.
Spray a large freezer-safe baking dish (or two smaller dishes if portioning) with cooking spray. Pour the tetrazzini mixture into the dish and spread evenly.
Top with shredded mozzarella cheese. If desired, sprinkle bread crumbs over the top for added texture.
If freezing, cover the dish tightly with foil and label with the date and cooking instructions. Freeze for up to 3 months.
To bake immediately, preheat oven to 375°F (190°C). Bake uncovered for 25-30 minutes, or until hot and bubbly, with the cheese melted and golden.
If baking from frozen, preheat oven to 375°F (190°C). Remove foil and bake for 45-50 minutes, or until fully heated through.
Nutrition Facts
Calories |
5295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.4 g | 353% | |
| Saturated Fat | 146.4 g | 732% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1485 mg | 495% | |
| Sodium | 10533 mg | 458% | |
| Total Carbohydrate | 210.1 g | 76% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 32.0 g | ||
| Protein | 463.2 g | 926% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 3592 mg | 276% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 4727 mg | 101% | |
*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.
