Wednesday, July 27, 2011

Chicken Tetrazinni

Here is what we are having for dinner . . .

*2 cups of spaghetti, cooked and drained
*2 cups of chicken, cooked and diced
*1 can cream of mushroom or chicken soup
*1 small onion, sauteed and chopped
*1 small can of mushrooms
*1 cup chicken broth
*1/2 cup of parmesan cheese (more for top)
*2 cups frozen broccoli

How to make it:
1. Bake and chop chicken
2. Cook and drain spaghetti
3. Saute chopped onion in olive oil until brown and cooked down
4. Preheat oven to 350 degrees
5. Mix all ingredients (I just mix them in the baking dish I will be putting in the oven)
6. You can put bread crumbs, parmesan, and pieces of butter on top at this point if you would like (and I think you would like, so do it).
7. Bake at 350 for 25-30 minutes until heated all the way through
8. I usually serve it with bisquits or cresent rolls.

Sounds delicious, right? Well, let me assure you - it is!
Here are some tips I have picked up from making this quite a few times. I always (and I mean ALWAYS) just double this recipe and put one of them in the freezer. The best and most space-efficient way to freeze this meal is in a large freezer ziploc. You can lay it flat in the bag, and it takes up hardly any space at all.

I highly recommend doubling it because the spaghetti becomes a whole box, the broccoli becomes a whole bag, and the chicken is about 3 large chicken breasts which is usually the way Pulix sells them anyway. I just think it makes it easier to make it all at once, and then you have a meal for another night ready to go. On the day you want to cook it - You just let it defrost for a couple hours. Put it in a baking dish, and then put the topping on it. Bake at 350 for 30 minutes or until heated through.
Two dinners for the work of one . . . I like it!

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