Chicken Tetrazzini

Another mega-cooking favorite, posted here for Andrea, who is cooking ahead in anticipation of her second baby’s birth. This particular recipe is from my friend Laurie. Friends are the best cookbooks, you know.

Each batch makes 12 servings; this is an easy one to triple.

Chicken Tetrazzini (3x, 2x, 1x)

  • 1.5, 1, .5–16 oz package spaghetti (I use angel hair pasta)
  • 3.75, 2.5, 1.25 cups–finely chopped onion
  • 9TB, 6TB, 3TB–margarine or butter
  • 1.5, 1, .5–cup chopped green pepper
  • 16.5, 11, 5.5 cups–cooked, diced chicken
  • 12, 8, 4 cups–grated Monterey Jack cheese*
  • 6, 4, 2–10.75 oz cans cream of mushroom soup
  • 3, 2, 1–10.75 oz soup can milk
  • Salt and Pepper

Break noodles in half, cook as directed until al dente, drain. Saute onions in butter. Thoroughly mix onions and remaining ingredients with spaghetti. Put mix in containers (to freeze) or pans (if baking immediately), according to meal-size preferred by your family. If freezing, I just double bag family meal-sized portions in gallon freezer bags.

To serve: Thaw and place in baking dish. Bake uncovered at 350*F until bubbly, about 30-40 minutes.

I have an earlier post on mega-cooking which explains the column format above (3x, 2x, 1x). I tried to format it like that for this blog, but it was a mess. It’s just an easy reference for me when planning grocery lists. I can decide if I want to double or triple without thinking too hard about it!

*For shopping purposes, 12 cups cheese=3lbs

Homemade Pizza Pockets

Here’s another favorite. This one comes from my friend Cara, of the “homeschool mommies mega-cooking days”… My favorite thing about this recipe is how quickly the dough rises. You can’t beat this recipe for taste and ease of preparation.

Remember, I make several batches at a time with this–that’s why it’s called “mega-cooking”–so this recipe makes 4 batches.

Pizza Pockets

  • 2 batches of dough*
  • 2 lbs cooked sausage, or hamburger or meat of some sort
  • 1 pkg Mozzarella cheese
  • 2 cans chopped mushrooms, or whatever toppings you enjoy. I usually add chopped onions, bell peppers and black olives to mine if I have them on hand…things my family usually passes on…

*Dough

  • 2 pkgs yeast
  • 2 cups warm water
  • 5 cups flour4 TB oil
  • 2 tsp sugar
  • 2 tsp salt
  1. Dissolve yeast
  2. Stir in remaining ingredients
  3. Knead
  4. Rise

Assembly Instructions for Pizza Pockets:

  1. Separate dough into 16 balls (I usually vary the sizes a bit and get more balls/pockets. I make small ones for my younger girls.)
  2. Flatten into circles with rolling pin
  3. Stuff with ingredients and fold dough over, sealing at edge.
  4. Cut two or three small “steam” slits across the top with a knife. If I’m making different varieties, I cut twice for hamburger, 3 times for pepperoni, etc.
  5. Bake at 350*F for 8-12 minutes, or till crust begins to brown.
  6. Cool completely, place in freezer bags, with bag of sauce separately.

To eat, you just stick the frozen pockets on a baking sheet, reheat them in the oven, and serve alongside individual dishes of dipping sauce.

Dipping Sauce

  • 1 (8 oz) can tomato sauce for each 4 pockets
  • seasoned with garlic powder, minced onion, and Italian seasonings to taste.

Mix well and heat before serving.