Chicken Tetrazzzzzzini!

When you read the title, imagine me saying it like this.

This recipe came courtesy of a coworker who knows good food (I tweaked only slightly). You are going to love it.


  • 1 - 1.5 lbs chicken breast

  • 2/3 a large block of velveeta

  • 1 can rotel (you’ll see in the pic I didn’t use rotel, but I was using queso that had rotel in it, so ha)

  • 1 can cream of mushroom

  • 1 can cream of chicken

  • 1 package of your favorite pasta

  • 1 large onion, chopped

  • 2 zucchini, sliced (so I can tell myself it’s healthy)

  • olive oil & tasty seasonings (like garlic powder, red pepper flakes - whatever you like)

NOTE: Honestly, one of the things I love most about this dish, is that you can kind of substitute ingredients as they are available to you. For example, one time I had a whole block of a smoky cheddar, so I used that instead of velveeta, then added bell peppers and celery instead of zucchini. Just make it work with what you like and whatever’s on hand!

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Cut the chicken into cubes and sauté with some olive oil in a cast iron skillet. Once the chicken is mostly cooked, add the onion and more olive oil if necessary.

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While this is going on, go ahead and cook your package of pasta according to the directions. It’ll be joining this party shortly.

Read the rest on!

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