Easy Chicken Tetrazzini
A delicious comfort food pasta casserole that will transport you back to your coziest memories of home. This easy chicken tetrazzini is lusciously creamy, garlicky, and cheesy and it doesn't hurt that you can throw this together on a busy weeknight!
Servings: 8 people
Ingredients
- 16 oz linguini you can also use fettucini, spaghetti, bucatini, etc.
- 1/4 cup butter softened for buttering the casserole dish
- 1 rotisserie chicken, shredded
- 2 cups mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/4 cup parmesan cheese, grated
Tetrazzini Sauce Base
- 2 10.5 oz cans cream of chicken condensed soup
- 1 (8 oz) block cream cheese, softened make sure it's soft enough to be whisked in the sauce
- 5 garlic cloves, minced
- 1 cup sour cream
- 1.5 cups chicken broth
- 1 tsp dried parsley plus more for topping
- 1/2 tsp pepper
- 1 tsp italian seasoning
Instructions
- Preheat the oven to 375 degress
- Boil noodles to al dente according to the package instructions while you prepare the sauce base in your largest mixing bowl.
- Combine all of the sauce ingredients and whisk together until smooth. Add half of the shredded cheeses, the rotisserie chicken, and the noodles and toss until the noodles are well coated and evenly combined.
- Butter the bottom and sides of a casserole dish then turn out the pasta mixture into the casserole dish distributing it evenly. Top with handfuls of the remaining shredded cheese on top and dried parsley. Bake in the oven for 35 minutes or until the top is bubbly and golden brown.
- For serving, I like to sprinkle on some seasoning salt if needed and red pepper flakes. Of course warm dinner rolls or Texas toast pair well and something green like steamed broccoli and salad.