Large Family Freezer-Friendly Chicken Tetrazzini
Combine the taste of chicken and cheese with this Large Family Freezer-Friendly Chicken Tetrazzini recipe. It is a simple casserole loaded with tasty ingredients.
Ingredients
- 2 16 ounce packages linguine
- 8 cups cooked chicken breast cubed
- ¾ cup butter
- 1 onion diced
- 1 16 ounce package sliced mushrooms
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- 2 teaspoons garlic powder or 8 cloves garlic minced
- 1 teaspoon thyme leaves
- ¼ teaspoon ground nutmeg
- ¾ cup all purpose flour
- 6 cups milk
- 2 cups grated Parmesan cheese
- 1 12 ounce bag frozen peas
- ½ cup Italian seasoned breadcrumbs
Instructions
- Preheat the oven to 350 degrees. Prepare two 9x13 casserole dishes with nonstick cooking spray.
- Cook the linguine according to package directions, approximately 8 minutes in boiling water. Drain well.
- In a stock pot or dutch oven, melt the butter over medium heat. Add the onion and cook for 3 to 5 minutes or until it begins to soften. Add the mushrooms and continue cooking for 3 to 5 additional minutes or until the mushrooms are softened.
- Add the flour and seasonings, stirring to combine. Cook for about 1 minute as you stir. Slowly add the milk, stirring constantly. Allow the sauce to thicken until it coats the back of a spoon.
- In a large bowl, toss together the pasta, sauce, peas, cheese, and chicken, stirring until evenly blended. Divide between the two casserole dishes.
- Top the casseroles with the bread crumbs.
- Bake for 30 to 40 minutes or until the edges bubble and begin to brown slightly.