Chicken Tetrazzini For the Freezer
Crystal Miller


16 oz. whole wheat spaghetti noodles
6 cups diced, cooked chicken
1 cube (8 T) butter
½ large onion, chopped
¾ cup whole wheat flour
3 T. chicken broth powder
4 cups shredded cheddar cheese
1 t. salt
1 t. soy sauce
4 cups milk
2 cups water

Put diced cooked chicken in a large mixing bowl. Cook noodles and drain and add to chicken. Make a sauce by melting butter in a cooking pot. Add onion and cook until soft. Stir in flour until blended and add milk, water and seasonings. Cook until thickened. Add this sauce to the chicken and spaghetti noodles in the bowl. Add cheese and stir to combine. Divide mixture between 2 9x13 pans. Wrap in foil, label and freeze.

To Serve: Thaw in refrigerator. When thawed bake uncovered at 350 for 30 to 40 minutes or until hot and bubbly. If desired you can sprinkle extra cheese on top in the last few minutes of baking.

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