Normally I’m not too crazy about casseroles made with “cream of something soup”, but when I needed to figure out how to make a lot of casseroles in the most efficient manner possible, I begin to see cream of mushroom soup in a whole new light.
My women’s mission group just sponsored a Freezer Fair where we sold frozen casseroles to raise money for a local women’s shelter. We took pre-orders for four different types of casseroles, and then gathered on Saturday morning to cook, assemble, label, and freeze over 200 orders for pick-up the next day.
I was in charge of Chicken Tetrazzini and since there was no time to make a creamy white sauce, we opened up a case of canned cream of mushroom soup and got to work. In about 3 hours, two of us had made 60 casseroles! We did pre-cook the pasta and buy packages of chopped cooked chicken, which helped speed up the process.
If you’re looking for a fun way to raise a lot of money, there seems to be a big demand for pre-cooked casseroles. Or, if you’re just looking for a quick meal for your family, this one is sure to please.
Recipe for Easy Chicken Tetrazzini
Combine 3 cups chopped cooked chicken, 12 ounces spaghetti, cooked (about 6 cups), 1(8-ounce) can mushrooms, drained, 1 stick of melted butter, 2 cans cream of mushroom soup, 2 cups sour cream, and ¼ teaspoon pepper. Stir well, and spoon into a 13 x 9-inch casserole dish or 2 (8-inch) casserole dishes. Sprinkle with 1/3 cup Parmesan cheese. Bake at 350 degrees for 35 – 40 minutes or until bubbly. Yield: 10-12 servings.
To freeze, assemble as directed and cover with foil. Bake frozen casserole, covered, at 350 degrees for 1 hour, then bake uncovered an additional 30 minutes or until bubbly.