Chicken Tetrazzini with Velveeta (Serves 4)
This recipe was a staple in my house growing up, it is pure comfort food. If you’re a cheese lover, you’re in for a treat. It’s rich, creamy, and unapologetically unhealthy (you can add a salad on the side if that helps ease the guilt). Even the pickiest eaters in my family couldn’t resist it. One of my core memories of this recipe is when my mom made a huge batch of it for my brother and some of his college friends while they were visiting, I watched in horror as they absolutely devoured this dinner. I’m not even sure they chewed their food. Thankfully they left enough for the rest of us to eat!
Ingredients:
- 2 cups cooked chicken, shredded or chopped
- 6 oz spaghetti (I like to use thin spaghetti or angel hair, but use whatever you have) (about 2/3 of a standard 9 oz package)
- 2 tablespoons butter
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup sliced mushrooms (optional)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 cup Velveeta cheese, cubed (about 6 oz)
- 1/4 teaspoon black pepper
- Salt to taste
- 1/4 cup grated Parmesan cheese (optional, for topping)
- 1/4 cup breadcrumbs (optional, for topping)
Instructions:
- Cook the pasta:
Bring a pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and set aside. - Sauté the aromatics:
In a large skillet, melt the butter over medium heat. Add onions and cook until soft (about 3–4 minutes). Add garlic and mushrooms (if using), and sauté for another 2–3 minutes until fragrant and tender. - Make the sauce:
Lower the heat and stir in the cream of mushroom soup and milk. Add Velveeta cubes and stir gently until melted and smooth. - Combine:
Add the cooked chicken and pasta to the sauce. Stir everything together until well combined and heated through. Season with pepper and salt to taste. - Bake (optional but recommended):
Preheat oven to 350°F (175°C). Transfer mixture to a greased 8×8-inch baking dish. Top with Parmesan and breadcrumbs if using. Bake uncovered for 20–25 minutes until bubbly and golden on top. - Serve:
Let rest for 5 minutes before serving. Enjoy!
Leave a comment