I used my mom’s chicken tetrazini recipe for years, until my friend Jennifer gave me this recipe. I have always made this dish for new mom friends, but she somehow elevated it, like she always does with food, parties, her home, and all areas of her life. It is a bit of a time commitment, but it makes several servings for yourself, plus two foil 9 x 12-ish containers for friends!
The Best Chicken Tetrazini
1 whole rotisserie (roasted) chicken
1 lb spaghetti (I use whole wheat)
1 lb. Velveeta (I use 2%)
2 cups chopped celery
2 cups chopped onion
1 8 oz. container sliced mushrooms
1 stick butter
1 can cream of mushroom soup (I use Healthy Request)
1 can cream of chicken soup (I use Healthy Request)
1 jar pimentos
1 can Rotel tomatoes (tomatoes and green chilies)
1 cup chicken broth (bullion or canned)
2/3 cup evaporated milk (I use fat free)
Garlic powder, celery salt, pepper to taste
2 cup bag grated cheese (your favorite – cheddar or a blend)
Take chicken off the bone in chunks. Cook spaghetti according to package directions. Drain and return to the pot. Stir in Velveeta. Meanwhile, sauté celery, onion and mushrooms in butter. Add to pasta, along with all other ingredients except grated cheese.
Put into 2 or 3 casserole dishes, and cover with plastic wrap and foil. Bake at 350 for 30 minutes or so, till bubbley. Or it freezes fabulously.