Description
Chicken Tetrazzini is a comforting baked pasta casserole featuring tender rotisserie chicken, creamy soup bases, sour cream, and a blend of melted cheeses topped with Parmesan and parsley for a deliciously rich and hearty meal.
Ingredients
Scale
Pasta
- 1 (16-oz) package linguine pasta
Chicken
- 1 whole rotisserie chicken, meat removed and chopped
Sauce
- 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 Boil the linguine pasta according to package directions until al dente. Drain well to remove excess water.
- Prepare Sauce Mixture In a large bowl, mix 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 well combined.
- Assemble Casserole Pour the pasta and chicken mixture into the prepared baking dish evenly. Sprinkle the Parmesan cheese, shredded mozzarella cheese, and dried parsley evenly over the top of the casserole. Cover the dish tightly with aluminum foil.
- Bake Covered Place the covered casserole in the preheated oven and bake for 45 minutes. This allows the flavors to meld and the casserole to heat throughout.
- Bake Uncovered Remove the foil and continue baking for an additional 15 minutes or until the casserole is bubbly and the cheese on top is fully melted and slightly golden.
- Serve Remove from oven and let cool slightly before serving. Enjoy your hearty Chicken Tetrazzini!
Notes
- Use unsalted cream of chicken and mushroom soups to control the sodium content in the dish.
- You can prepare this casserole in advance and refrigerate or freeze it for later use.
- If baking directly from refrigerated, add a few extra minutes to the cooking time to ensure it heats through.
- When baking after freezing, thaw the casserole completely in the refrigerator before baking as directed.
- Substitute mushroom bouillon to make your own cream of mushroom soup if preferred.
- Homemade cream of chicken soup can be used as a healthier alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
