Description
This classic Chicken Tetrazzini recipe is a comforting baked pasta casserole featuring tender rotisserie chicken, creamy soups, sour cream, and a cheesy golden topping. It’s easy to prepare and perfect for a hearty family dinner.
Ingredients
Scale
Pasta and Chicken
- 1 (16-oz) package linguine pasta
- 1 whole rotisserie chicken, meat removed and chopped
Sauce and Seasonings
- 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
Instructions
- Preheat Oven: Preheat your oven to 300ºF and lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Cook Pasta: Cook the linguine pasta according to the package directions until al dente, then drain well and set aside.
- Mix Ingredients: In a large bowl, combine the chopped rotisserie 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 everything is evenly mixed.
- Assemble Casserole: Pour the pasta and chicken mixture into the prepared baking dish. Evenly sprinkle the grated Parmesan cheese, shredded mozzarella cheese, and dried parsley on top. Cover the dish tightly with aluminum foil.
- Bake Covered: Bake the casserole in the preheated oven for 45 minutes while covered with foil to allow the flavors to meld and the dish to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the casserole is bubbly and the cheese topping is melted and lightly golden.
Notes
- Using unsalted cream of chicken and mushroom soups helps control the sodium content.
- Gluten-free cream soups can be substituted to make the dish gluten-free.
- You can prepare the casserole in advance and refrigerate or freeze it for later use.
- If baking from refrigerated, add a few extra minutes to the cooking time to ensure thorough heating.
- When baking from frozen, thaw completely in the refrigerator before baking as directed.
- Homemade cream of chicken soup and mushroom bouillon can be used as alternatives to canned soups.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
