Description
This Easy Chicken Tetrazzini recipe is a creamy, comforting casserole combining tender shredded chicken, linguine pasta, and a rich mushroom sour cream sauce topped with melted mozzarella and Parmesan cheese. Baked until bubbly and golden, it’s a perfect crowd-pleasing dish that can be prepared quickly and served for family dinners or gatherings.
Ingredients
Scale
Pasta
- 12 oz linguine pasta
Sauce
- 1/2 cup butter, melted
- 20 oz cream of mushroom soup
- 2 cups sour cream
- 1/2 cup chicken broth
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
Chicken & Cheese
- 4 cups cooked and shredded chicken
- 2 cups shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
Instructions
- Cook linguine pasta: Boil a large pot of salted water and cook the linguine pasta according to the package instructions until al dente. Drain and set aside.
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish with butter or non-stick spray and set it aside.
- Prepare sauce: In a large bowl, combine the melted butter, cream of mushroom soup, sour cream, chicken broth, salt, garlic powder, and black pepper. Stir thoroughly until the mixture is smooth and well blended.
- Combine ingredients: Add the fresh chopped parsley, shredded cooked chicken, and cooked linguine pasta into the sauce mixture. Mix everything together until all ingredients are evenly coated with the sauce.
- Assemble casserole: Transfer the combined mixture into the prepared casserole dish, spreading it out evenly.
- Add cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture, followed by a layer of grated Parmesan cheese.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and lightly browned.
- Serve: Once baked, remove from the oven, garnish with additional fresh parsley, and serve warm. Enjoy your comforting Chicken Tetrazzini!
Notes
- You can substitute cream of mushroom soup with cream of celery or cream of chicken for a different flavor.
- Using freshly cooked chicken or leftover rotisserie chicken works well.
- To make the dish lower in fat, consider using reduced-fat sour cream and cheese.
- Leftovers store well in the refrigerator for 3-4 days and can be reheated in the oven or microwave.
- To add vegetables, consider mixing in peas or mushrooms before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
