Chicken Tetrazzini My Way
Chicken Tetrazzini My Way
Ingredients
- 2 chicken breasts
- 1 tablespoon seasonings, of your choice, for chicken
- 8 cups water
- 1 tablespoon Better Than Bouillon Roasted Chicken Base
- 8 ounces spaghetti
- 1 can Campbell's Condensed Cream of Chicken Soup, 10.5 oz
- 1 can Campbell's Condensed Cream of Mushroom Soup, 10.5 oz
- 1 can Great Value Original Diced Tomatoes with Green Chilies, 10 oz (284g), undrained
- 6 ounces processed cheese, cut into 1-inch cubes
- 1/2 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
Generously season the 2 chicken breasts with your chosen seasonings on all sides.
⏱️ 2 min
- 2
In a large pot, bring 8 cups of water to a boil. Add 1 tablespoon of Better Than Bouillon Roasted Chicken Base to the boiling water and stir until fully dissolved, creating a flavorful broth.
⏱️ 5 min•🌡️ 212
- 3
Carefully place the seasoned chicken breasts into the simmering broth. Cover the pot and cook for 15-20 minutes, or until the chicken is cooked through and easily shreddable.
⏱️ 20 min•🌡️ 212
- 4
Remove the cooked chicken breasts from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.
⏱️ 5 min
- 5
Add 8 ounces of spaghetti to the same pot of simmering broth. Cover the pot and cook according to package directions until the spaghetti is al dente, stirring occasionally to prevent sticking.
⏱️ 10 min•🌡️ 212
- 6
While the spaghetti cooks, preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 7
In a large baking dish (approximately 9x13 inches), combine the shredded chicken, cooked spaghetti, 1 can of Campbell's Condensed Cream of Chicken Soup, 1 can of Campbell's Condensed Cream of Mushroom Soup, 1 can of undrained Great Value Original Diced Tomatoes with Green Chilies, and the 6 ounces of cubed processed cheese.
⏱️ 5 min
- 8
Ladle 1 to 2 cups of the cooking liquid from the pot (used for chicken and spaghetti) into the baking dish with the other ingredients. This will help create a creamy sauce.
⏱️ 1 min
- 9
Thoroughly mix all the ingredients in the baking dish until well combined and the cheese is evenly distributed.
⏱️ 2 min
- 10
Garnish the top of the mixture with 1/2 teaspoon of freshly ground black pepper.
⏱️ 1 min
- 11
Bake in the preheated oven for 20-25 minutes, or until bubbly and heated through. Serve hot and enjoy!
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Chicken Tetrazzini My Way
- 2 chicken breasts
- 1 tablespoon seasonings, of your choice, for chicken
- 8 cups water
- 1 tablespoon Better Than Bouillon Roasted Chicken Base
- 8 ounces spaghetti
- 1 can Campbell's Condensed Cream of Chicken Soup, 10.5 oz
- 1 can Campbell's Condensed Cream of Mushroom Soup, 10.5 oz
- 1 can Great Value Original Diced Tomatoes with Green Chilies, 10 oz (284g), undrained
- 6 ounces processed cheese, cut into 1-inch cubes
- 1/2 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
Generously season the 2 chicken breasts with your chosen seasonings on all sides.
⏱️ 2 min - 2
In a large pot, bring 8 cups of water to a boil. Add 1 tablespoon of Better Than Bouillon Roasted Chicken Base to the boiling water and stir until fully dissolved, creating a flavorful broth.
⏱️ 5 min•🌡️ 212 - 3
Carefully place the seasoned chicken breasts into the simmering broth. Cover the pot and cook for 15-20 minutes, or until the chicken is cooked through and easily shreddable.
⏱️ 20 min•🌡️ 212 - 4
Remove the cooked chicken breasts from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.
⏱️ 5 min - 5
Add 8 ounces of spaghetti to the same pot of simmering broth. Cover the pot and cook according to package directions until the spaghetti is al dente, stirring occasionally to prevent sticking.
⏱️ 10 min•🌡️ 212 - 6
While the spaghetti cooks, preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 7
In a large baking dish (approximately 9x13 inches), combine the shredded chicken, cooked spaghetti, 1 can of Campbell's Condensed Cream of Chicken Soup, 1 can of Campbell's Condensed Cream of Mushroom Soup, 1 can of undrained Great Value Original Diced Tomatoes with Green Chilies, and the 6 ounces of cubed processed cheese.
⏱️ 5 min - 8
Ladle 1 to 2 cups of the cooking liquid from the pot (used for chicken and spaghetti) into the baking dish with the other ingredients. This will help create a creamy sauce.
⏱️ 1 min - 9
Thoroughly mix all the ingredients in the baking dish until well combined and the cheese is evenly distributed.
⏱️ 2 min - 10
Garnish the top of the mixture with 1/2 teaspoon of freshly ground black pepper.
⏱️ 1 min - 11
Bake in the preheated oven for 20-25 minutes, or until bubbly and heated through. Serve hot and enjoy!
⏱️ 25 min•🌡️ 375