Chicken Tettrazine (Cheesy Spaghetti)

Here is another meal that I picked up from my mother-in-law.  She calls this Chicken Tettrazine.  I’ve seen it called Cheesy Spaghetti as well.  You can call it whatever you like, I just know it’s wonderful and so easy to make.  This is comfort food!

I’m making it ahead to help alleviate a busy week coming up.  I’m also splitting it out and taking a couple servings to my parents.

You’ll need spaghetti noodles, chicken breast or a rotisserie chicken, chicken broth, cream of mushroom (or chicken) and Velveeta cheese.


Start by cooking the chicken breast at 450 degrees for about 15 minutes.  I lightly salt and pepper them and place them in a greased baking dish.


While those are baking, I’m going to put a pot of water on to boil for the spaghetti and work on the sauce.

For the sauce, empty a can of cream of mushroom soup into a sauce pan.  Add 1 cup of chicken broth and half a block of Velveeta (cut into chunks).  Reserve the remaining can of broth in case you need to thin the sauce out any.  Keep an eye on this and stir it often.  If you get the heat too high, it will burn on the bottom of the pan.  If this does happen to you, don’t worry, it will wash out.  Just be very careful not to stir too far down and scrape it up.  If you do, you’ll have bits of burnt cheese floating around and you don’t want that.


Add the pasta to the boiling water and cook until al dente (firm to the bite).  It will absorb some of the sauce as it bakes.


When the pasta is done, drain it and pour it into your pan/baking dish.  I did add a teaspoon of olive oil to the noodles to keep them from sticking together while I finish up the sauce and chicken.  I’m also using an aluminum pan to make the clean up a cinch on that busy week night.


If I was using a rotisserie chicken I would shred it up and add it to my sauce.  I usually pick up one, but the deli only had lemon pepper and apple smoked.  Neither one of those sounded like they would be good in this dish.

Pull the chicken out of the oven and let it rest (so the juices set).  I did go ahead and cut into the thickest part just to make sure they were done.


The cheese sauce should be nice and melty by now.


Pour the cheese sauce over the noodles.


Cut up the chicken and add it to the cheesy noodles.


Mix it all up.


If you’re going to serve it the same night you make it, bake it at 425 degrees for 30 minutes (or until it’s bubbly and brown).  Sprinkle some Parmesan cheese over the top and serve.

I like to serve it with crescent rolls and a salad.

If you’re making it ahead of time, bake it at 425 degrees covered with aluminum foil for 30 minutes, uncover and bake for an additional 10-15 minutes (or until bubbly and brown).

I hope you enjoy this dish as much as my family does.


16 0z. package of spaghetti noodles

2-3 chicken breasts or a rotisserie chicken

1 can cream of mushroom soup

1 cup chicken broth

1/2 brick Velveeta

Salt & pepper

Preheat oven to 425 degrees.  To make this come together quick, perform these steps simultaneously.

Cook spaghetti according to package directions.  Drain and add to 9 x 13 baking dish.

For the sauce, pour 1 cup chicken broth into a sauce pan along with the can of cream of mushroom soup and the Velveeta cheese cut up into cubes.  Cook this on medium to low heat until completely melted and combined.

Bake chicken breasts for 15 minutes or until no longer pink – salt and pepper to taste.  For a time saver, pick up a rotisserie chicken and shred it.  You can add the shredded chicken directly into the cheese sauce while it melts.

Pour the cheese sauce over the noodles, add the cooked chicken and mix well.

Bake it at 425 degrees for 30 minutes until bubbly and brown.

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