Mom's Chicken Tetrazzini

My sweet Mom has been making Chicken Tetrazzini for "years and years and years..." =)   My kids especially love this dish because it brings back all kinds of special memories of being at MaMaw's house.


This recipe can be made ahead of time and frozen.  Next time I make this I will divide into two baking dishes, because this makes a lot of food.  I will bake one and freeze the other for another time.  This is comfort food at it's best!


4 lbs chicken breasts, roasted, boned, skinned and cut into bite-sized pieces
8 oz spaghetti, cooked
1 large white onion, chopped
1 - 2 celery ribs and leaves, chopped
2 sticks (8 oz) of butter plus 2 TBSP, divided
1 cup flour
4 cups milk
1 lb Velveeta cheese, broken up
1 (10-3/4 oz) can cream of mushroom soup
5 oz seasoned croutons, crushed


Saute onions and celery in 2 TBSP butter for a minute or two, until onions start to become translucent.  Set aside.


For the sauce, melt 2 sticks of butter over medium heat in a sauce pan.  Slowly add flour,  mixing well.  Add milk while continuing to stir. When the roux is smooth add Velveeta cheese; stir until smooth and the cheese has melted.  Add the can of mushroom soup; mix well.


In a large pot or bowl mix cooked chicken, spaghetti, onions and celery.  Pour the cheese mixture over the chicken, spaghetti and veggies; mix well.  Pour into a large casserole dish and cover with crushed seasoned croutons.  Bake at 350 degrees for 30 - 45 minutes or until croutons turn golden in color.