Description
Delicious and easy Chicken Tetrazzini with creamy sauce and cheesy layers.
Ingredients
Scale
- 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
- 1/2 cup butter, softened
- 1 teaspoon garlic salt
- 1/4 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