Easy Chicken Creamy Tetrazzini (Print Version)
# Ingredients:
→ Pasta and Cheese
01 -
16 oz linguini (alternative: fettucini, spaghetti, bucatini)
02 -
2 cups mozzarella cheese, shredded
03 -
1 cup cheddar cheese, shredded
04 -
1/4 cup parmesan cheese, grated
→ Proteins
05 -
1 rotisserie chicken, shredded
→ Sauce Base
06 -
2 (10.5 oz) cans cream of chicken condensed soup
07 -
1 (8 oz) block cream cheese, softened
08 -
5 garlic cloves, minced
09 -
1 cup sour cream
10 -
1.5 cups chicken broth
11 -
1 tsp dried parsley
12 -
1/2 tsp black pepper
13 -
1 tsp Italian seasoning
→ Other
14 -
1/4 cup butter, softened (for buttering casserole dish)
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
Boil linguini to al dente according to package instructions.
03 -
In a large mixing bowl, whisk together cream of chicken soup, cream cheese, minced garlic, sour cream, chicken broth, dried parsley, black pepper, and Italian seasoning until smooth.
04 -
Add half of the shredded mozzarella, cheddar cheese, parmesan cheese, shredded rotisserie chicken, and cooked pasta into the sauce mixture. Toss until the noodles are evenly coated.
05 -
Butter the bottom and sides of a casserole dish. Transfer the pasta mixture into the dish and distribute evenly. Top with the remaining shredded cheeses and a sprinkle of dried parsley.
06 -
Place the casserole dish in the oven and bake for 35 minutes or until the top becomes bubbly and golden brown.
07 -
Sprinkle with seasoning salt and red pepper flakes, if desired. Serve warm alongside dinner rolls, Texas toast, steamed broccoli, or a green salad.
# Notes:
01 -
Use softened cream cheese to ensure a smooth sauce texture.
02 -
Season to taste with additional salt or seasoning salt as needed.