Freezer Chicken Tetrazzini

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This old fashioned casserole is a crowd pleaser. This is great for buffets and freezes well. Remember to allow a full 24 hours for casseroles to thaw in the refrigerator.

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Steps

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Preheat oven to 375 and use a 13 x 9 inch baking dish.

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Oven poached chicken: place chicken in roasting pan on rack.

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In a large glass measuring cup , combine chicken stock , wine , bay leaf , tarragon and thyme.

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Pour over chicken.

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Cover pan tightly with foil.

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Bake for 2 hours or until meat thermometer inserted in thickest part of thigh reads 185f cool chicken in broth.

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Remove cooled chicken from broth , reserving broth.

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Remove all meat from carcass , keeping chicken in large strips.

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Discard skin and bones.

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Set chicken meat and stock aside separately.

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Tetrazzini: in a pot of boiling , salted water , cook noodles until tender but still firm , about 5 to 8 minutes.

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Drain.

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Rinse under cold running water.

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Drain and set aside.

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In a large saucepan , melt 2 tbs.

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Of the butter over medium heat.

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Cook onions , garlic , celery and green pepper for 5 minutes or until softened.

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Transfer to a large bowl.

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In same saucepan , melt 2 tablespoons of the butter over medium heat.

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Cook mu.

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Ingredients

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roasting chickens, chicken stock, dry white wine, bay leaf, dried tarragon, dried thyme leaves, broad egg noodles, butter, onions, celery, green pepper, garlic cloves, sliced mushrooms, all-purpose flour, light cream, dry sherry, old cheddar cheese, black olives, hot pepper sauce, salt & freshly ground black pepper, fresh breadcrumb, toasted almond, parmesan cheese