Freeze-dried chicken remains one of my favorite go-tos for any recipe calling for "chopped, cooked chicken) because it's so much less work with the same taste. So that was an easy pantry-friendly switch from the original recipe, and the rest was just as easy.
EASY CHICKEN TETRAZZINI
PREP TIME: 15-20 minutes (not including rehydrating time for freeze-dried foods)
COOK TIME: 40-45 minutes
INGREDIENTS
- 16 oz. linguine
- 2 1/2 c. freeze-dried monterey jack cheese, rehydrated according to package directions (takes about 2 hours)
- 2 c. freeze-dried chicken chunks, rehydrated according to package directions (or 12.5-oz. can chicken breast chunks, drained)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1/4 c. butter powder mixed with 2 Tbsp. oil and 2 Tbsp. water (I like this kind; also available here and here. If you prefer to use butter flavor shortening as your butter substitute, omit the 2 Tbsp. oil and 2 Tbsp. water from the recipe)
- 1/2 c. chicken broth (or 1/2 c. water and 1/2 tsp. chicken bouillon)
- 2 tsp. parsley
- 1/4 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 c. parmesan cheese
DIRECTIONS
Rehydrate freeze-dried cheese (allow 2 hours) and freeze-dried chicken (allow about 15 minutes). Preheat oven to 350 degrees. Cook linguine according to package directions. Meanwhile, combine butter powder with 2 Tbsp. oil and 2 Tbsp. water in a large bowl. Stir in soups, chicken broth, parsley, garlic powder, and salt. Stir in rehydrated chicken. When linguine is cooked, drain it and stir it into the creamy chicken mixture. Spray a 9x13 pan with cooking spray. Pour the pasta-chicken mixture into the pan. Sprinkle with rehydrated monterey jack cheese and parmesan. Cover with foil and bake 30 minutes. Remove the foil and bake an additional 10-15 minutes.
Try this recipe, then comment and let me know how you like it! And Pin it to Pinterest to save and share using the image below.
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Love to add pantry ideas to my collection. This one is a keeper. Thanks, Bernadette, newclassicrecipe.com
ReplyDeleteWonderful! I'm so glad. Thanks, Bernadette.
DeleteI'm not familiar with freeze-dried chicken but its use would certainly simplify cooking.
ReplyDeleteCarol, I just learned about freeze-dried chicken about 5 years ago, and it really does simplify cooking SO much! :) Thanks for stopping by.
DeleteSounds good! Thanks so much for linking up at the #UnlimitedLinkParty 136. Pinned.
ReplyDeleteIt is! :) Thanks for stopping by and for the Pin, Dee.
DeleteWhat a great idea. I like easy, it's just me now and it's so hard to cook for just one. I often cheat and use canned or the frozen chunks of fajita chicken.
ReplyDeleteVisiting today from Crazy Little Love Birds 12 #15
Perfect! Thanks, Paula. Yes, this is so easy and yummy, too. We are just cooking for 2 now, so we put half of this in the freezer and take it out a couple of weeks later. Thanks for stopping by!
DeleteI love how easy this is. Thank you for sharing your pantry recipes at the Crazy Little Love Birds party #12.
ReplyDeleteMe, too, Stephanie! It's so easy and yummy. Thanks for visiting.
DeleteHey Jen, I forgot to tell you I also use the pre pulled rotisserie chicken in containers from Walmart too. A few days ago I made a creamy chicken and potato soup with canned peas, carrots and green beans and I sauteed' onions to put in it to and did it in the slow cooker. And froze some
ReplyDeleteThanks bunches for sharing this with Sweet Tea & Friends this month sweet friend.
That's a great idea, too, Paula! Your creamy soup sounds delicious. :)
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