Creamy Chicken Tetrazzini (Print-Friendly Version)
Creamy linguine pasta with rotisserie chicken, mushroom and chicken soups, sour cream, and topped with two melty cheeses.
# What You Need:
01 -
1 (16-oz) package linguine pasta
02 -
1 whole rotisserie chicken, meat removed and chopped
03 -
1 (10.5-oz) can Unsalted Cream of Chicken Soup
04 -
1 (10.5-oz) can Unsalted Cream of Mushroom Soup
05 -
1 (16-oz) container sour cream
06 -
⅓ cup butter, melted
07 -
½ cup chicken broth
08 -
½ tsp salt
09 -
½ tsp pepper
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¼ tsp garlic powder
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¼ cup grated Parmesan cheese
12 -
2 cups shredded mozzarella cheese
13 -
2 tsp dried parsley
# How to Make It:
01 -
Preheat oven to 300ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
02 -
Cook linguine according to package directions. Drain thoroughly.
03 -
In a large bowl, combine chopped chicken, cream of chicken soup, cream of mushroom soup, sour cream, melted butter, chicken broth, salt, pepper, and garlic powder. Stir in the cooked pasta until evenly coated.
04 -
Pour the mixture into the prepared baking dish. Top evenly with Parmesan cheese, mozzarella cheese, and sprinkle with dried parsley. Cover with aluminum foil.
05 -
Bake covered for 45 minutes. Remove foil and bake an additional 10 to 15 minutes, until bubbly and cheese is melted and lightly golden.
# Additional Tips:
01 -
For better sodium control, use unsalted cream soups.
02 -
Substitute with gluten-free soups for a gluten-free version.
03 -
Homemade cream of chicken soup can be used as an alternative.
04 -
This casserole can be prepared in advance and refrigerated or frozen for later use.
05 -
If baking from refrigerated, add a few extra minutes to the cooking time.
06 -
When baking after freezing, thaw completely in refrigerator first, then bake as directed.