My favorite way to cook casseroles or soups is to double the recipe and then freeze half. This recipe makes two 9 X 13 casseroles that the whole Sweet Pea family gobbles up! It is a lightened Chicken Tetrazzini recipe that I have powered up with additional vegetables. Enjoy!
Chicken and Vegetable Tetrazzini
1 T olive oil
1 c diced onion
1 c diced celery
1 t ground black pepper
½ t salt
2 – 8 oz packages sliced mushrooms
1/2 c beer
2/3 c all-purpose flour
3 - 15 oz cans reduced sodium chicken broth
1 ½ c package of shredded Parmesan cheese
1/2 c (4 ounces) 1/3-less-fat cream cheese
1 pound of whole wheat angel hair pasta, already cooked
2 c cooked and shredded chicken breast
1 c frozen peas, thawed
1 c cauliflower florets, steamed and finely chopped (or use an additional c of peas)
½ c grated Parmesan cheese
½ c Panko (or use regular breadcrumbs)
Preheat oven to 350°.
1. Place a very large stockpot over medium-high heat, adding olive oil, onion, celery, pepper, salt, and mushrooms. Cook until the vegetables are really tender, about 7-8 minutes.
2. Add the beer and cook 2 minutes.
3. Add the flour, stirring constantly to fully incorporate the flour. Slowly add the broth, bring to a boil and then simmer uncovered, for about 5 minutes.
4. Remove the pan from the heat and add the shredded parmesan, cream cheese and mix until the melt.
5. Add the pasta, chicken, peas and cauliflower.
6. Divide the mixture between 2 9x13 casserole dishes, coated in cooking spray.
7. Top each casserole with grated cheese and panko/breadcrumbs.
8. Bake one at 350 degrees for about 25-30 minutes or until lightly browned and bubbly. Let stand for 10 minutes before cutting.
9. Freeze the second casserole. When you are ready to eat the frozen one, thaw it fully overnight and cook for 45 covered in foil, 45 minutes uncovered.