cheesy chicken tetrazzini
My mom made this all the time when I was a kid. It isn't a traditional tetrazzini but we sure love it this way! It is creamy and cheesy and very filling!
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 pound chicken breast, cut into 1 inch cubes
- 4 - cubes chicken bouillon
- 1 tablespoon each dried minced onion & dried minced garlic
- 8 ounces spaghetti noodles
- 8 ounces velveeta, cubed
- 4 ounces cream cheese, cubed
- 4 ounces cheddar cheese, shredded
- 1 can cream of mushroom soup
- 1/2 cup whole milk
- 2 dashes hot sauce
- 1 teaspoon italian seasoning
- 1/2 teaspoon seasoning salt
- 1 - sleeve butter or ritz crackers, crushed
- 2 tablespoons butter, melted
How To Make cheesy chicken tetrazzini
-
Step 1In large stock pot, fill half way with water. Add bouillon, dried onion and dried garlic. Bring to boil. Add chicken and cook 8 minutes. Remove chicken with slotted spoon and set aside, reserving cooking liquid in pot.
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Step 2Bring the reserved liquid to a boil again, add spaghetti and cook for 8 minutes or until done. Drain and set aside.
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Step 3In same stock pot, combine rest of ingredients except cracker crumbs and butter, and heat over medium-low heat stirring occasionally until cheeses are melted and it's all combined.
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Step 4Return chicken and pasta to pot with sauce. Stir well to combine.
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Step 5Transfer to 9x9x2 inch baking pan that has been sprayed with nonstick spray.
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Step 6In a small bowl combine cracker crumbs and butter, stir to coat evenly. Sprinkle evenly over casserole.
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Step 7Bake in a preheated 400°f oven for 10-15 minutes or until cracker crumbs are browned lightly. Let rest 10 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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