Velveeta Chicken Tetrazzini Casserole
A creamy, cheesy casserole that combines cooked chicken and pasta with Velveeta for a comforting dinner that feeds a crowd.
Ingredients
For the Casserole
- 2 cups cooked chicken, shredded Rotisserie chicken works best for speed and flavor.
- 8 oz spaghetti Cooked to al dente.
- 16 oz Velveeta cheese, cubed For a creamy texture.
- 1 can cream of mushroom soup Can substitute with cream of chicken.
- 1/2 cup broth (chicken or vegetable) Use to melt the Velveeta.
- 1/2 cup milk or cream Add for creaminess.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup shredded cheese (optional) For extra cheesy flavor.
- 1 tbsp butter For greasing the casserole dish.
Add-Ins (Optional)
- 1 cup sautéed mushrooms
- 1 cup peas
- 1 cup diced bell peppers
- 1/2 tsp paprika For added flavor.
- 1/2 cup buttered breadcrumbs For topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a casserole dish with butter.
- Cook the spaghetti according to package instructions, but only until slightly underdone. Drain well.
- In a large saucepan, melt the Velveeta cheese with broth and milk over medium heat, stirring until smooth.
- Add the cream of mushroom soup, garlic powder, onion powder, and shredded cheese if using. Stir until combined.
- Fold in the cooked chicken and spaghetti, mixing until everything is well coated.
Baking
- Transfer the mixture into the greased casserole dish.
- If desired, add your chosen add-ins and stir gently.
- Top with buttered breadcrumbs for added crunch, if using.
- Bake in the preheated oven for 30–40 minutes, or until bubbly and golden on top.
Notes
For freezing, you can either freeze the casserole unbaked or after baking. If freezing unbaked, cover tightly and label with instructions. When baking from frozen, add extra baking time.