Creamy Chicken Tetrazzini
Creamy chicken tetrazzini combines linguini, shredded chicken, soup, cream cheese, sour cream, and garlic under a bubbly two-cheese topping.
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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
You can use rotisserie chicken or leftover roast chicken for added convenience. Feel free to substitute linguini with spaghetti or fettuccine.
Nutrition
Serving: 1servingsCalories: 691kcalCarbohydrates: 54.3gProtein: 37.9gFat: 38.4gSaturated Fat: 18.1gTrans Fat: 0.1gCholesterol: 81mgSodium: 938mgFiber: 1.5gSugar: 2.5g