Description
This comforting Chicken Tetrazzini recipe features tender diced chicken combined with creamy sauce, pasta, and melted mozzarella and Parmesan cheeses, baked to golden perfection. It’s a hearty casserole perfect for family dinners or potlucks.
Ingredients
Scale
Pasta
- 1 (16-ounce) package linguine, or fettuccine or spaghetti
Chicken and Sauce
- 4 chicken breasts, cooked and diced
- 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
Cheese Topping
- 2 cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the Oven. Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook the Pasta. Boil the linguine, fettuccine, or spaghetti according to package instructions until al dente. Drain the pasta thoroughly and set aside.
- Prepare the Sauce. In a large mixing bowl, combine the cream of chicken soup, sour cream, softened butter, chicken broth, garlic salt with parsley flakes, and black pepper. Mix well to form a creamy sauce base.
- Combine Sauce with Chicken and Pasta. Add the cooked, diced chicken and the drained pasta into the sauce mixture. Toss everything together until the pasta and chicken are well coated with the sauce.
- Assemble the Casserole. Grease a 9×13 inch baking dish and transfer the pasta-chicken mixture into it, spreading it out evenly.
- Add Cheese Topping. Sprinkle the shredded mozzarella cheese evenly over the pasta mixture, followed by the grated Parmesan cheese to add flavor and a golden crust.
- Bake Covered. Cover the baking dish with foil and bake in the preheated oven for 30 minutes to heat through and meld flavors.
- Bake Uncovered. Remove the foil and bake for an additional 10 minutes to allow the cheese topping to become golden brown and bubbly.
- Cool and Serve. Let the casserole cool for 5 minutes after baking, then serve warm for a delicious meal.
Notes
- Chicken breasts should be cooked and diced before adding; rotisserie chicken works well for convenience.
- For a lower fat option, consider using low-fat sour cream and cheese.
- This recipe can be prepared a day ahead and baked just before serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
