Easy Chicken Tetrazzini
A comforting one-dish meal combining tender chicken, pasta, and a creamy sauce, topped with gooey cheese and baked to perfection.
Ingredients
Pasta and Chicken
- 16 oz linguini (you can also use fettuccini, spaghetti, bucatini, etc.)
- 1 rotisserie chicken shredded
Sauce Ingredients
- 2 cans 10.5 oz cream of chicken condensed soup
- 1 cup sour cream
- 1.5 cups chicken broth
- 5 cloves garlic (minced)
- 1 block 8 oz cream cheese (softened) Make sure it's soft enough to whisk into the sauce.
- 1 tsp dried parsley Plus more for topping.
- 1/2 tsp pepper
- 1 tsp Italian seasoning
Cheese Topping
- 2 cups mozzarella cheese (shredded)
- 1 cup cheddar cheese (shredded)
- 1/4 cup parmesan cheese (grated)
- 1/4 cup butter (softened, for buttering the casserole dish)
Instructions
Preparation
- Preheat the oven to 375 degrees F.
- Boil noodles to al dente according to package instructions while preparing the sauce base in your largest mixing bowl.
- Combine all sauce ingredients and whisk together until smooth.
- Add half of the shredded cheeses, the rotisserie chicken, and the noodles, tossing until everything is well coated and evenly combined.
- Butter the bottom and sides of a casserole dish and transfer the pasta mixture, distributing it evenly.
- Top with handfuls of the remaining shredded cheese and dried parsley.
- Bake in the oven for 35 minutes or until the top is bubbly and golden brown.
Notes
Make sure the cream cheese is soft before mixing it into the sauce for a smooth consistency. For extra flavor, consider adding sautéed mushrooms or peas. Don't skip out on the cheese topping; it creates a tasty, gooey crust that enhances the overall dish. Casserole can be stored in an airtight container for up to 3-4 days. Reheat in the oven or microwave, adding a splash of chicken broth if needed.