Velveeta Chicken Tetrazzini
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 30-60 minutes
Ingredients:
1 package (8 ounce size) spaghetti pasta
1 small onion, diced
1 can (10 ounce size) cream of mushroom soup or cream of chicken
1/2 cup butter
1 can (5 ounce size) evaporated milk
2 cloves garlic, diced
1 pound Velveeta process cheese product, cubed
2 pounds cooked and cubed boneless chicken (a mixture of white and dark meat works best)
1 cup frozen peas
black pepper, to taste
Directions:
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil. Cook the pasta until al dente. Drain well and set aside.
Meanwhile, melt the butter in a deep skillet over medium heat. Add the onion and cook, stirring frequently, until soft.
Stir in the soup, evaporated milk, garlic, and cheese. Cook, stirring frequently, until the cheese has melted and is smooth.
Add the chicken, peas, drained pasta to the skillet. Season as desired with black pepper and mix well to combine. Transfer the mixture to a 9x13-inch baking dish. Place the dish in the oven and bake for 30 minutes at 375 degrees F or until bubbly.
Serve the velveeta chicken tetrazzini hot.
Recipe Location: https://www.cdkitchen.com/recipes/recs/283/Chicken_Tetrazzini46191.shtml
Recipe ID: 104
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.