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Freezer Chicken Tetrazzini

Course: Main Course
Servings: 8
Author: LittleBit

Ingredients

  • 2-3 boneless Skinless Chicken Breasts
  • Salt and pepper
  • 1 tsp Garlic powder
  • 1 Tbsp Italian seasoning
  • 2 tablespoons butter
  • ½ sweet onion diced
  • 1 celery rib diced
  • 1 carrot peeled into ribbons
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • ¼ cup sour cream
  • 1 cup reserved pasta water
  • 1 cup shredded cheddar or mozzarella cheese
  • 12 ounces spaghetti or linguine cooked just shy of al dente

Instructions

  • Season the chicken breasts with salt, pepper, and half of the garlic powder and Italian seasoning. Bake until fully cooked, then dice into bite-sized pieces.
  • Meanwhile, cook the pasta until it is about 2 minutes less than al dente. Reserve one cup of pasta water before draining.
  • In a large skillet, melt the butter over medium heat.
  • Cook the onion, celery, and carrot until softened, about 5–7 minutes.
  • Stir in the cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, reserved pasta water, the rest of the garlic seasoning and Italian seasoning, and half of the shredded cheese.
  • Mix until smooth and creamy.
  • Fold in the cooked chicken and pasta until everything is evenly coated.
  • Transfer to a greased 9×13 casserole dish. Sprinkle top with remaining shredded cheese.

Notes

To Bake Immediately

Bake at 350°F for 30–35 minutes until hot and bubbly.

To Freeze

Allow the assembled casserole to cool completely.
Cover tightly with plastic wrap followed by aluminum foil (or use a freezer-safe casserole dish with a lid).
Freeze for up to 3 months.

To Cook From Frozen

Remove the plastic wrap.
Cover with foil.
Bake at 350°F for about 1 hour 15 minutes, then uncover and bake another 15–20 minutes, or until heated through.

To Bake After Thawing

Thaw overnight in the refrigerator.
Bake at 350°F for 35–40 minutes until bubbly.

Storage

Refrigerator: Up to 4 days.
Freezer: Up to 3 months.

Tips for Success

  • Don't overcook the pasta before freezing.
  • Let the casserole cool before wrapping.
  • Label with the cooking instructions before freezing.
  • Freshly shredded cheese melts much better than pre-shredded varieties.
    Make it even easier by using pre-chopped celery and onion from produce aisle and bagged matchstick carrots.