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!
yield
4 -6
prep time
30 Min
cook time
30 Min
method
Stove Top
Ingredients For cheesy chicken tetrazzini
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1 lbchicken breast, cut into 1 inch cubes
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4cubes chicken bouillon
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1 Tbspeach dried minced onion & dried minced garlic
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8 ozspaghetti noodles
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8 ozvelveeta, cubed
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4 ozcream cheese, cubed
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4 ozcheddar cheese, shredded
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1 cancream of mushroom soup
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1/2 cwhole milk
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2 dashhot sauce
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1 tspitalian seasoning
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1/2 tspseasoning salt
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1sleeve butter or ritz crackers, crushed
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2 Tbspbutter, melted
How To Make cheesy chicken tetrazzini
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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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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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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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4Return chicken and pasta to pot with sauce. Stir well to combine.
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5Transfer to 9x9x2 inch baking pan that has been sprayed with nonstick spray.
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6In a small bowl combine cracker crumbs and butter, stir to coat evenly. Sprinkle evenly over casserole.
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7Bake in a preheated 400°f oven for 10-15 minutes or until cracker crumbs are browned lightly. Let rest 10 minutes before serving.
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