EASY CHICKEN TETRAZZINI RECIPE
This easy Chicken Tetrazzini recipe is a creamy and cheesy dish that combines tender chicken and linguine pasta in a savory mushroom sauce. It’s perfect for family dinners and is sure to be a hit at any table.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 20 oz. cream of mushroom soup
- 4 cups chicken, cooked and shredded
- 2 cups sour cream
- 1/2 cup butter, melted
- 12 oz. linguine pasta
- 1/2 cup chicken broth
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 cup freshly chopped parsley
- 2 cups mozzarella cheese, shredded
- 1/3 cup Parmesan cheese, grated
Instructions
- Cook linguine according to package instructions until al dente. Preheat oven to 350°F (175°C). Lightly coat a 9×13-inch casserole dish with non-stick spray and set aside.
- In a large bowl, whisk together melted butter, cream of mushroom soup, sour cream, chicken broth, salt, garlic powder, and black pepper until smooth and well combined.
- Stir in freshly chopped parsley, cooked and shredded chicken, and drained linguine until everything is evenly coated. Transfer the creamy pasta mixture into the prepared casserole dish.
- Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top of the pasta mixture.
- Cover the casserole dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the dish is bubbly and the cheese is melted and lightly browned.
- Garnish with additional chopped parsley if desired. Serve hot.
Nutrition
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg