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There are a handful of recipes I keep in my back pocket for when the day’s been a lot — you know the kind. The dog tracked mud through the kitchen, your youngest decided pants were optional at school pickup, and everyone’s hungry but no one knows what they’re hungry for. That’s when this Creamy Chicken Tetrazzini makes its quiet little entrance.
I’ve been making this dish for years — long before Pinterest and TikTok were things. It’s not fancy, and that’s exactly the point. It’s creamy. It’s cheesy. It feeds a small crowd. And it uses ingredients I almost always have on hand.
It’s not health food. It’s heart food.
And around here, that counts for something.
Why You’ll Keep Coming Back to This One
Here’s the thing — you won’t make this just once. It sneaks into your meal rotation and stays put. Why?
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Comfort in every forkful. It’s creamy, cozy, and just a tiny bit indulgent.
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It feeds a crowd. Or feeds a small family twice, which honestly? Even better.
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No fancy ingredients. If you’ve got cooked chicken and a can of soup, you’re halfway there.
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It reheats like a dream. Some might argue it’s better the next day. I wouldn’t disagree.
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Customizable. Got leftover turkey? Swap it in. Wanna add broccoli? Go for it.
Ingredients You Probably Already Have
Let’s break it down without overcomplicating it — because cooking should feel like a friend, not a quiz show.
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Linguini – Classic choice, but spaghetti or egg noodles are fine too. You’re feeding people, not impressing the Queen.
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Butter – For greasing the pan, and honestly? A little flavor magic.
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Cream of Chicken Soup (2 cans) – This is the “cheat code” to creamy everything.
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Cream Cheese (softened) – Adds that thick, luscious body to the sauce.
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Garlic (4 cloves) – Trust me on the amount. Don’t skimp.
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Sour Cream – For a tang that cuts through all that richness.
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Chicken Broth – Thins the sauce just right.
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Dried Parsley, Garlic Powder, Black Pepper – Pantry MVPs.
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Kosher Salt – Just enough to wake it all up.
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Cooked Chicken (3 cups, shredded) – Rotisserie is my not-so-secret weapon.
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Mozzarella + Cheddar (grated) – One melts like a dream, the other brings the flavor.
Psst: If you’re missing a thing or two, don’t sweat it. This is a forgiving dish.
Okay, Let’s Cook This Thing
Step 1: Get things hot and buttery.
Preheat your oven to 375°F. Butter a 9×13″ dish like your life depends on it — nobody wants a sticky casserole.
Step 2: Boil pasta (but not too much).
Cook your linguini about a minute less than the package says. It’ll finish cooking in the oven, and no one wants mushy noodles.
Step 3: Mix the creamy stuff.
In a big bowl (yes, the big one), whisk together the cream cheese, soup, sour cream, garlic, broth, and seasonings. It’ll look a little wild at first — lumpy, even. That’s okay. Keep going.
Step 4: Add the good stuff.
Toss in your shredded chicken, pasta, and half the cheese. Stir gently but with love.
Step 5: Assemble like you mean it.
Scoop that creamy mixture into your buttered dish. Top with the rest of the cheese. Admire it for a second.
Step 6: Bake until bubbly and golden.
About 30–35 minutes, uncovered. You’ll know it’s ready when the edges are bubbly and the top has that irresistible cheesy crust.
Step 7: Let it rest.
Just five or ten minutes, I promise. It helps everything settle, and you won’t burn your tongue.
If You’re Feeling Fancy (or Just Adventurous)
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Add sautéed mushrooms for an earthy vibe.
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Toss in frozen peas or steamed broccoli if you need to sneak in veggies.
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Swap in turkey — this is a post-Thanksgiving hero.
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Top with breadcrumbs or crushed Ritz for a little crunch.
Storing + Reheating (Because Leftovers Are a Gift)
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Fridge: Covered, it’ll keep for 4 days.
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Freezer: Wrap it well and freeze for up to 2 months. I usually freeze in smaller portions for easy lunches.
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Reheat: Microwave with a damp paper towel on top (trust me), or cover and bake at 325°F until warmed through.
One Last Bite…
I always say this Tetrazzini tastes like a warm hug from someone who knows you’re tired. It’s not glamorous — but it’s got heart. It reminds me of weeknights when we’re all just trying our best, when “what’s for dinner?” feels like the biggest question in the world.
So if you’re here because you need a little comfort, a meal that won’t let you down, or just a way to use up that leftover chicken — you’re in the right place.
Make it. Tweak it. Make it yours.
And hey — if you do try it, pop into the comments. Tell me how it went, what you added, or if your kid finally ate something without complaining. I’d love to hear.
From my kitchen to yours — happy cooking, friend.
Creamy Chicken Tetrazzini
Ingredients
- 1 lb linguini
- 1/4 cup butter, softened
- 2 10 oz cans cream of chicken soup
- 8 oz cream cheese, softened
- 4 cloves garlic, minced
- 1 cup sour cream
- 1 1/2 cups chicken broth
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Kosher salt, to taste
- 3 cups cooked and shredded chicken
- 2 cups mozzarella cheese, grated
- 1 cup cheddar cheese, grated
Instructions
- Preheat oven to 375°F and grease a 9x13-inch baking dish liberally with softened butter. Set aside.
- Cook pasta in salted boiling water for 1 minute less than the package directions. Drain and set aside.
- In a large bowl, whisk together cream of chicken soup, cream cheese, garlic, sour cream, chicken broth, parsley, garlic powder, black pepper, and salt to taste.
- Stir in half of the mozzarella and cheddar cheeses, then add the shredded chicken and cooked pasta. Mix well.
- Transfer mixture to the prepared baking dish and top with remaining cheeses.
- Bake uncovered until the casserole is bubbly and the top is golden brown, 30–35 minutes.
Notes