Description

Chicken Tetrazzini is a comforting creamy pasta casserole featuring tender rotisserie chicken, linguine, and a rich sauce made from cream of chicken and mushroom soups combined with sour cream. Topped with mozzarella and Parmesan cheeses, and baked to bubbly perfection with a hint of garlic and parsley, it makes a hearty and flavorful main dish perfect for family dinners.

Ingredients

Scale

Pasta and Chicken

1 (16-oz) package linguine pasta
1 whole rotisserie chicken, meat removed and chopped

Sauce

1 (10.5-oz) can Unsalted Cream of Chicken Soup
1 (10.5-oz) can Unsalted Cream of Mushroom Soup
1 (16-oz) container sour cream
⅓ cup butter, melted
½ cup chicken broth
½ tsp salt
½ tsp pepper
¼ tsp garlic powder

Toppings

¼ cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2 tsp dried parsley

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 300ºF (150ºC) and lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
Cook Pasta: Boil linguine pasta according to the package directions until al dente. Drain well and set aside.
Mix Sauce and Chicken: In a large bowl, combine chopped rotisserie chicken, cream of chicken soup, cream of mushroom soup, sour cream, melted butter, chicken broth, salt, pepper, and garlic powder. Stir until well blended.
Add Pasta: Gently fold the cooked and drained linguine into the sauce and chicken mixture until the pasta is evenly coated.
Assemble Casserole: Pour the pasta mixture into the prepared baking dish, spreading it out evenly. Sprinkle the grated Parmesan cheese, shredded mozzarella cheese, and dried parsley evenly on top.
Cover and Bake: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Bake Uncovered: Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbly and the cheese is melted and golden.
Serve: Let the casserole cool slightly before serving. Enjoy this creamy, cheesy chicken pasta dish hot.

Notes

Use unsalted cream of chicken and mushroom soups to better control the sodium content in this dish.
You can purchase these soups in bulk online through Amazon for convenience.
For a gluten-free version, substitute with gluten-free cream soups available online.
Homemade cream of chicken soup can be used as a substitute for a fresher flavor.
Mushroom bouillon can be used as a replacement to make the cream of mushroom soup.
This casserole can be made ahead and refrigerated or frozen for later use. Add a few extra minutes to baking time if baking from chilled.
When baking after freezing, thaw completely in the refrigerator before following the baking instructions.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 90 mg