Years ago, I came across a recipe for chicken tetrazzini, and being a sucker for a good casserole dish, I gave it a whirl. Over the years, I’ve altered it here and there, and it became a staple dinner in our house. My only real concern was that it called for a large amount of Velveeta. As I became more aware of the ingredients used in our food, I was hesitant to use such a processed food as the main ingredient in the dish. While at Trader Joe’s recently, I came across organic cheese slices that have the consistency as the Velveeta individually wrapped slices. This was EXACTLY what I had been trying to find as a substitute! Problem solved!
1 package of Organic American Cheese (12 slices)
12 ounces of cream of chicken soup
1/2 cup milk
3 cups of cooked, shredded chicken (I like the pre-wrapped, pre-cooked chicken breasts from Trader Joe’s)
1 lb of spaghetti
Parmesan cheese to taste
Preheat oven to 350 degrees.
Cook spaghetti according to directions.
While spaghetti is cooking, combine the cheese slices, cream of chicken soup and milk over medium heat until melted and add chicken.
Pour over drained pasta and sprinkle with Parmesan cheese.
Bake at 350 degrees for 30 minutes.
p.s. I often prepare everything during the day, and just pop in the oven 1/2 hour before dinner!