I made our first completely food storage meal tonight: Chicken Tetrazzini. I was a little unsure about making a meal from only dry and canned goods. Including meat! Overall it was pretty good. My parents and my father-in-law all tried our first experiment. Everyone at the table had at least two helpings, which must say something! I had never made Chicken Tetrazzini before, so I really didn’t know what to expect.
It has a yummy creamy sauce with chicken and mushrooms over pasta. I mostly followed the recipe but I did alter it for my gluten allergy. I used rice noodles and gluten free all-purpose flour. Gluten free or regular, it was a great and easy meal. Once upon a time I might have thought my husband a little kooky, but it is SOOO unbelievably nice to walk in to our food storage and have everything for a meal without having to go to the store.
Chicken Tetrazzini from It’s in the Bag by Michelle and Brent Snow
6 cups water
8 Tbsp. canned butter
½ cup flour
½ tsp. garlic powder
½ tsp. black pepper
2 chicken bouillon cubes
1 (12oz) can evaporated milk (I made my own with powdered milk)
½ cup Parmesan Cheese
1 (4oz) canned mushrooms, drained
2 (13oz) cans Chicken meat, drained
Bring 4 cups water to a boil. Add pasta to boiling water and stir gently. Boil for 6-7 minutes or according to desired tenderness. Remove from heat and drain.
In a medium sauce pan over medium heat, melt butter and add spices, milk remaining water and parmesan cheese. Cook, stirring frequently, until sauce thickens. Stir in mushrooms and chicken meat. To serve, place pasta on plate and top with Tetrazzini sauce.
Try it even the picky people in my house ate it!