Creamy, cheesy, and comforting, this chicken tetrazzini is made with linguine and shredded chicken smothered in a cream sauce then covered in two kinds of cheese and baked until golden and bubbly. The perfect casserole your whole family will love!
Prep Time: 15 minutesminutes
Cook Time: 28 minutesminutes
Total Time: 43 minutesminutes
Servings: 6
Equipment
1 8x8 baking dish
Ingredients
8ounceslinguine, or spaghetti
3Tablespoonssalted butter
½cupfinely chopped onion
1-2teaspoonsminced garlic
2cupsshredded rotisserie chicken, or chicken cooked and shredded
1cupcream of chicken soup, or cream of mushroom soup
½cupchicken broth
¾cupsour cream
Kosher salt, to taste
Ground black pepper, to taste
1/2-1cupshredded mozzarella cheese
1-2Tablespoonsgrated parmesan cheese
Chopped fresh parsley, for serving, toptional
Instructions
Preheat the oven to 350°F. Butter an 8x8" baking dish or spray with nonstick cooking spray. Cook pasta to al dente, according to package directions. Drain, reserving 1/2 cup pasta water.
In a large skillet, melt the butter over medium-heat. Stir in the onions and cook 3 to 5 minutes, or until softened. Add the garlic and cook 1 minute more.
Stir in the chicken, cream of chicken soup, chicken broth, and sour cream. If too thick, stir in the reserved pasta water. Season with salt and pepper. Add noodles and toss to combine. Pour into baking dish and top with mozzarella and parmesan cheese.
Bake 25 to 30 minutes, or until lightly golden and the cheese is bubbly. Top with fresh parsley, if desired.
Notes
Variation: Add in 1/2 cup sliced mushrooms and chopped celery with the onions to add some veggies. Substitute: You can swap 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder if you'd rather omit the onions and garlic. Simply mix the seasonings with the melted butter and add to the cream mixture.