This is a tried and true recipe for Chicken Tetrazzini
•3 to 4 cups cooked chicken
•salt and pepper
•8 ounces fine noodles or spaghetti, cooked and drained
•6 tablespoons butter
•8 ounces sliced mushrooms
•1/4 cup all-purpose flour
•1 cup light cream or half-and-half
•2 cups chicken broth
•1/4 cup dry sherry
•1/3 cup grated Parmesan cheese
•paprika, optional
Preheat oven to 425°.
Cook spaghetti or noodles according to package directions. Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden. In a saucepan, melt 1/4 cup butter; stir in flour, and 1/2 teaspoon salt. Stir until smooth; add chicken broth and cream. Cook, stirring, until sauce is thickened. Add chicken, cooked mushrooms, and sherry; heat through. Place noodles or spaghetti in a buttered baking dish; pour on sauce. Top with Parmesan cheese and sprinkle with paprika. Bake at 425° for 15 to 20 minutes, until hot and bubbly.
Chicken tetrazzini serves 8.
Source: Southernfood.about.com
Another recipe that freezes well is Chicken Divan, with cooked rice, cooked chicken, broccoli, cream sauce (or cream soup), mayo, lemon juice, and curry powder. I would think you could sub 2 cups of homemade white sauce for the 2 cans of soup and add a little milk when mixing the sauce with the mayo, lemon juice, and curry.
Chicken Divan
2 cups (or more) cooked brown rice
2 bunches fresh broccoli, chopped and lightly steamed (or frozen broccoli pieces)
2-3 cups chicken, cooked, diced or shredded
2 cans cream of mushroom or chicken soup (or 2 cups of more prepared white sauce)
1/2 cup mayonnaise
1-2 tsp lemon juice
1 TB curry powder
1/2 cup grated cheese
3/4 cup plain bread crumbs
1 tsp melted butter
Combine soup (cream sauce) with mayo, lemon juice and curry; set aside.
Lightly grease 13 x 9 casserole pan. Layer rice, broccoli, then chicken. Pour creamed soup mixture over broccoli. Sprinkle cheese on top. Combine bread crumbs and butter in a small bowl and mix together. Sprinkle crumb mixture over the top.
Bake at 350 degrees for 25-30 minutes.
To Freeze: Do not bake. Cover well and freeze. When ready to cook, thaw casserole and bake at 350 for 25-30 mins. Or, cook frozen for about 1 to 1 1/2 hours.
Another idea is to make a chicken stew with cooked chicken, carrots, onion, celery, green beans/peas and a thick broth - freeze that in containers, then add cooked potato chunks and top with frozen or freshly made biscuits and bake to heat the stew and bake the biscuits. It may be best to not freeze the biscuits on top of the stew.
Teresa C. Rouzer
Burlington, North Carolina
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