Description
This Easy Chicken Tetrazzini is a comforting and creamy baked pasta dish featuring tender diced chicken, linguine, and a rich sauce made with cream of chicken soup, sour cream, and chicken broth. Topped with mozzarella and Parmesan cheeses, it’s baked to golden, bubbly perfection—a perfect family-friendly meal ready in about an hour.
Ingredients
Scale
Pasta
- 1 (16-ounce) package linguine, or fettuccine or spaghetti
Chicken
- 4 chicken breasts, cooked and diced
Sauce
- 2 (10.5-ounce) cans cream of chicken soup
- 2 cups sour cream
- ½ cup unsalted butter, softened
- 1 cup chicken broth
- 1 teaspoon garlic salt with parsley flakes
- ½ teaspoon black pepper
Toppings
- 2 cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking your casserole.
- Cook Pasta: Prepare the pasta according to package instructions until it is al dente. Once cooked, drain well and set aside.
- Make Sauce: In a large bowl, thoroughly mix the cream of chicken soup, sour cream, softened butter, chicken broth, garlic salt, and black pepper until smooth and well combined.
- Combine Pasta and Chicken: Add the cooked pasta and diced chicken pieces into the sauce mixture. Toss gently to ensure everything is evenly coated.
- Transfer to Baking Dish: Grease a 9×13 inch baking dish and spread the pasta and chicken mixture evenly inside.
- Add Cheese Toppings: Sprinkle the mozzarella cheese evenly over the top of the casserole, then follow with an even sprinkling of grated Parmesan cheese.
- Cover and Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes to heat through and meld flavors.
- Finish Baking: Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is golden and bubbly.
- Cool and Serve: Allow the casserole to cool for about 5 minutes before serving to let it set and make serving easier.
Notes
- You can substitute cooked turkey or leftover rotisserie chicken for an easy variation.
- Use your favorite pasta shapes, but long noodles like linguine or fettuccine work best to hold the creamy sauce.
- For a lower fat version, substitute light sour cream and reduced-fat cheese.
- Make sure not to overcook the pasta initially since it will continue cooking in the oven.
- Covering the dish during most of baking keeps the pasta moist; removing the foil at the end crisps the cheese topping.
