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This creamy chicken tetrazzini brings all the cozy, nostalgic flavors of classic comfort food to your table with hardly any fuss. Imagine forkfuls of tender pasta coated in a velvety, cheesy sauce plus the savory taste of shredded rotisserie chicken. It comes together quickly and bakes up golden and bubbly every time
When I need comfort or something reliably hearty for guests my family always requests this dish and we never end up with leftovers
Ingredients
- Linguini or similar pasta: Choose your favorite long noodle and cook it just until al dente for the best texture
- Butter: Essential for coating the dish to keep sticking at bay and add a buttery flavor
- Rotisserie chicken: Shreds easily and gives a rich well seasoned flavor to the casserole
- Mozzarella cheese: Melts beautifully and creates that gooey cheese pull
- Cheddar cheese: Adds sharpness and depth to the cheesy layer
- Parmesan cheese: Brings a salty nutty kick to the topping
- Cream of chicken soup: Base of the sauce for ultra creamy results always use full fat for best flavor
- Cream cheese: Softened so it blends seamlessly into the sauce making it extra smooth
- Garlic: Fresh makes a big difference and punches up the savoriness
- Sour cream: Ensures the sauce is extra tangy and creamy
- Chicken broth: Thins the sauce slightly and gives it that comfort food feel
- Dried parsley: Brings a herby note and a little color
- Pepper: Balances out all the richness
- Italian seasoning: Delivers a hint of classic herb flavors choose a fresh blend for fullest taste
Step-by-Step Instructions
- Boil the Noodles:
- Bring a large pot of salted water to a boil and add your linguini Cook until just al dente so the noodles will hold up during baking Pour them into a colander and set aside
- Mix the Sauce:
- In your biggest mixing bowl add softened cream cheese cream of chicken soup minced garlic sour cream chicken broth dried parsley pepper and italian seasoning Whisk vigorously until the sauce is smooth and creamy A few tiny bits of unblended cream cheese are okay as they will melt while baking
- Combine Pasta Chicken and Cheese:
- Add half the mozzarella and cheddar plus all the shredded rotisserie chicken and the cooked noodles into the sauce mixture Use tongs to toss everything together until the noodles are well coated and the chicken is evenly distributed
- Butter the Casserole Dish:
- Rub softened butter across the bottom and sides of your casserole dish making sure there are no dry spots This helps keep the pasta from sticking and adds flavor to the crust
- Assemble the Casserole:
- Spoon the pasta mixture into the prepared dish Gently press it down with a spatula to even out the top Sprinkle the remaining mozzarella cheddar and all the parmesan over the surface Finish with a light dusting of dried parsley
- Bake Until Bubbly:
- Slide the casserole into a preheated oven set to 375 degrees Bake uncovered for about 35 minutes When the top is golden and bubbling and the edges are crisp it is ready to come out
- Rest and Serve:
- Let the casserole rest for about ten minutes before serving so the sauce thickens up For a little kick I love to finish each serving with a sprinkle of red pepper flakes and a little seasoning salt
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Every time I pull my favorite casserole dish from the oven the bubbling golden top reminds me of Sunday dinners at my aunt’s house The mozzarella always melts into the perfect cheesy layer which my family fights over every time
Storage Tips
Leftovers keep in the refrigerator for up to four days tightly wrapped or stored in an airtight container If you want to freeze it portion leftovers into single servings before freezing Reheat in a covered dish at 325 degrees with a splash of chicken broth if needed
Ingredient Substitutions
For the noodles you can swap linguini with spaghetti fettuccine or even egg noodles If you do not have rotisserie chicken any cooked shredded chicken works For a lighter version use light sour cream and reduced fat cheeses but know you will sacrifice a bit of creaminess
Serving Suggestions
Chicken tetrazzini pairs well with a crisp green salad and crusty garlic bread For a touch of color serve with green beans broccoli or roasted asparagus I love it as the centerpiece for potlucks or family gatherings because everyone always comes back for seconds
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Cultural and Historical Context
Chicken tetrazzini is inspired by classic Italian American cooking and named after the opera star Luisa Tetrazzini The original combines poultry pasta mushrooms and a creamy sauce but this quick version skips the mushrooms and leans into extra cheese which I think makes it even more comforting
Frequently Asked Questions
- → Can I use different types of pasta for tetrazzini?
Absolutely! While linguini is traditionally used, spaghetti, fettuccine, or bucatini also work well in this dish.
- → What proteins can I substitute for chicken?
Shredded turkey or even cooked ham can be used as a delicious alternative to rotisserie chicken.
- → How do I make the sauce extra creamy?
Ensuring the cream cheese is softened and well-whisked into the sauce ingredients adds smooth, rich creaminess throughout the casserole.
- → What sides go well with this dish?
Serve with warm dinner rolls or garlic toast, along with something green like steamed broccoli or a crisp salad.
- → Can I make this ahead of time?
Yes, assemble the dish in advance, cover, and refrigerate. Bake when ready to enjoy for a quick, simple meal.