Walking into my kitchen, the familiar and comforting scent of Chicken Tetrazzini fills the air, bringing back memories of family dinners and cozy nights in. This dish, full of creamy goodness and cheesy layers, has become a staple in our house, perfect for those busy weekdays when I want to serve something hearty without the fuss. It's one of those recipes that once you make it, it becomes a beloved favorite.
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If you're looking for something similar to add to your meal rotation, be sure to check out our Cheesy Chicken Broccoli Rice Casserole.
Why you’ll love this recipe
Chicken Tetrazzini is not only delicious but also incredibly easy to prepare. It’s a one-dish wonder that combines tender pasta, juicy chicken, and a creamy sauce topped with gooey cheese. Whether you're hosting a casual dinner or planning a family meal, this recipe stands out for its rich flavor and comforting appeal. Plus, the ingredients are straightforward, making it a go-to dish that's both satisfying and simple to create.
Ingredients
- 16 oz. linguine or spaghetti, cooked al dente
- 2 cups diced/shredded rotisserie chicken or cooked chicken, about 1 lb.
- 2 (10.5 oz.) cans cream of chicken soup
- 16 oz. sour cream
- 1 cup low-sodium chicken broth
- ½ cup butter, softened
- 1 teaspoon garlic salt
- ¼ teaspoon pepper
- 2 tablespoons Parmesan cheese, grated
- 2 cups (8 oz.) Mozzarella cheese, shredded
- Fresh parsley, to garnish (optional)
Step-by-step instructions
- Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine cooked chicken, soups, sour cream, chicken broth, and butter. Season with garlic salt and pepper and stir to mix well.
- Add the cooked noodles and toss gently until fully mixed.
- Transfer to a greased baking dish and top with Parmesan cheese.
- Finish with a generous layer of mozzarella cheese.
- Bake uncovered at 350°F for 35-40 minutes until bubbly and the cheese has melted.
- Let stand for 5-10 minutes. Dish and serve hot garnished with fresh parsley (optional).
Recipe tips & variations
For a flavor twist, you can add mushrooms or peas to the mix for an earthy taste. If you prefer a kick, sprinkle some red pepper flakes over the top before baking. The Chicken Tetrazzini can also be customized with different cheeses or herbs according to your liking.
Storage & reheating
Leftovers of Chicken Tetrazzini are a blessing in disguise! Simply store them in an airtight container in the refrigerator for up to three days. To reheat, you can pop a portion in the microwave or reheat it covered in the oven at 350°F until warmed through.
FAQs
-
Can I make chicken tetrazzini ahead of time and bake it later?
Absolutely! You can assemble the dish ahead of time and refrigerate it. When you're ready to serve, just pop it in the oven for a freshly baked meal. -
What vegetables can I add to chicken tetrazzini for extra flavor?
Consider adding mushrooms, peas, or bell peppers. They add lovely color and taste to the dish. -
How can I prevent the pasta from getting mushy when baking?
Make sure to cook your pasta al dente. It will continue to cook in the oven without becoming too soft. -
Can I freeze chicken tetrazzini for meal prep or leftovers?
Yes, this dish freezes beautifully. Just ensure it's well-sealed to prevent freezer burn, and it should keep for up to three months.
Recipes you may like
- Baked BBQ Chicken Thighs
- Creamy Chicken Piccata with Lemon and Capers
- Cheesy Chicken Broccoli Rice Casserole
Consider trying these recipes to keep meal times exciting and bursting with flavor!
Print
Chicken Tetrazzini
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: None
Description
Delicious and easy Chicken Tetrazzini with creamy sauce and cheesy layers.
Ingredients
- 16 oz. linguine or spaghetti, cooked al dente
- 2 cups diced/shredded rotisserie chicken or cooked chicken, about 1 lb.
- 2 (10.5 oz.) cans cream of chicken soup
- 16 oz. sour cream
- 1 cup low-sodium chicken broth
- ½ cup butter, softened
- 1 teaspoon garlic salt
- ¼ teaspoon pepper
- 2 tablespoons Parmesan cheese, grated
- 2 cups (8 oz.) Mozzarella cheese, shredded
- Fresh parsley, to garnish (optional)
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine cooked chicken, soups, sour cream, chicken broth, and butter. Season with garlic salt and pepper and stir to mix well.
- Add the cooked noodles and toss gently until fully mixed.
- Transfer to a greased baking dish and top with Parmesan cheese.
- Finish with a generous layer of mozzarella cheese.
- Bake uncovered at 350°F for 35-40 minutes until bubbly and the cheese has melted.
- Let stand for 5-10 minutes. Dish and serve hot garnished with fresh parsley (optional).
Notes
- For a flavor twist, you can add mushrooms or peas to the mix for an earthy taste.
- If you prefer a kick, sprinkle some red pepper flakes over the top before baking.
- The Chicken Tetrazzini can also be customized with different cheeses or herbs according to your liking.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- To reheat, simply pop a portion in the microwave or reheat it covered in the oven at 350°F until warmed through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
