Description
A deliciously rich and creamy Chicken Tetrazzini Casserole featuring tender chicken and linguine.
Ingredients
Scale
- 1 lb linguine
- 3 cups cooked and shredded chicken
- 2 cans cream of chicken soup
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1.5 cups chicken broth
- 4 cloves garlic, minced
- 2 cups mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- ¼ cup butter, softened
- 1 tsp dried parsley
- ½ tsp garlic powder
- ½ tsp black pepper
- Kosher salt, to taste
Instructions
- Grease a 9×13 baking dish with softened butter.
- Boil linguine for one minute less than the package directions, then drain.
- Whisk together cream of chicken soup, cream cheese, minced garlic, sour cream, chicken broth, dried parsley, garlic powder, black pepper, and salt until smooth.
- Blend in half of the mozzarella and cheddar cheese.
- Fold the cooked linguine and shredded chicken into the creamy sauce.
- Spread the mixture evenly in the prepared baking dish.
- Sprinkle the remaining mozzarella and cheddar cheese over the top.
- Bake in a preheated oven at 375°F for 30–35 minutes.
- Let the casserole cool for about 5–10 minutes before serving.
Notes
For extra browning, broil for 1–2 minutes, watching closely to avoid burning. Storing leftovers: refrigerate for up to 3-4 days or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg