Chicken Tetrazzini

Submitted by CheesyGal

"My MIL made this and my husband LOVES it. This recipe was a necessity for him to marry me I believe. Very cheesy and delicious!! Makes many meals and you can add your favorite veggies, such as mushrooms, etc."

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Serves: 8-10

ingredients

• 3 -4 boneless chicken breasts
• spaghetti noodles, size depending on how many to feed (I use two of the small packages)
• 1 medium green pepper
• 1 large onion
• 1 tablespoon butter
• 2 (12 ounce) cans evaporated milk
• 1 -2 lb Velveeta cheese (1 lb. if you would like less cheese)
• shredded cheese (optional) or Ritz cracker (optional)

directions

1. Boil chicken until thoroughly cooked.
2. Place chicken aside and use broth to cook noodles.
3. Place cooked noodles in rectangular greased pan.
4. Shred chicken on top of the noodles.
5. Chop onions and bell pepper and saute in butter.
6. Layer onions and pepper on top of noodles and chicken.
7. Pour evaporated milk into pan.
8. Chop chunks of Velveeta into milk.
9. CONSTANTLY stir Velveeta in milk until it is a cheese sauce- IT WILL SCORCH!
10. Pour cheese mixture on top of noodles, chicken, onions, and pepper.
11. Bake at 350 for about 30 minutes.
12. If you choose, you can top with Ritz crackers, more cheese, or your favorite topping and then cook for 5 more minutes.

Reviews

[Hadice]

Not a big hit with my family. They don't care for velveeta all that much. There were a lot a leftovers and we will see if anyone actually eats them. It is easy to make and would be good for a pot luck.

 

[Shelly]

Cheesey, yummy and it makes a ton which is great because we love leftovers! Clint and I both loved this. The only complaint I have it that the recipe is a little vague on ingredient amounts. This is what I used for those of you who want to try this recipe: I used 1 lb. of vermicelli, 2 12 oz. cans of evaporated milk, 2 pounds of LIGHT velveeta (though next time I'll use regular -- just a better, richer flavor) and 1.5 lbs. of boneless, skinless chicken breasts that I poached and then cooked the vermicelli in that broth as the recipe suggested (such a good idea). It filled a 13 x 9 pan to the TOP. I just put a sprinkling of grated cheese on top though you could certainly do without it. I did the green pepper/onion mixture just as stated in the recipe. Very dense, noodly and creamy and yummy. The only thing I'll change is to use regular Velveeta instead of light for the additional richness (sigh) and I will definitely make again. Thank you!

 

[Lil Nutbrown Hare]

I like the taste of this receipe, but I did make some modifications to fit what I actually had on hand. I used turkey leftovers, and I didn't have any evaporated milk, so I used regular milk. I also had made it once before and there was way too much for my 9 X 13, so I reduced the milk to just 12 oz and used 1 lb of Velveeta. Also I layered according to the recipe except for the turkey, I actually mixed it in with the melted cheese and milk. Topped of with crushed Ritz. It freezes well.