Description
This comforting Chicken Tetrazzini recipe features tender rotisserie chicken, linguine pasta, and a creamy sauce made from cream of chicken and mushroom soups, sour cream, and melted butter. Baked to perfection with a golden cheesy topping of mozzarella and Parmesan, this dish is a hearty and satisfying meal perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 1 (16-oz) package linguine pasta
Chicken & Sauce
- 1 whole rotisserie chicken (meat removed and chopped)
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10.5-oz) can Unsalted Cream of Mushroom Soup
- 1 (16-oz) container sour cream
- â…“ cup butter (melted)
- ½ cup chicken broth
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp garlic powder
Topping
- ¼ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tsp dried parsley
Instructions
- Preheat and Prepare: Preheat your oven to 300ºF. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and facilitate easy serving.
- Cook Pasta: Cook the linguine pasta according to package directions until al dente. Drain the pasta thoroughly once cooked to avoid excess moisture in the dish.
- Mix Ingredients: In a large bowl, combine the chopped rotisserie chicken, cream of chicken soup, cream of mushroom soup, sour cream, melted butter, chicken broth, salt, pepper, and garlic powder. Stir these ingredients together until well blended, then fold in the cooked linguine pasta evenly throughout the mixture.
- Assemble in Baking Dish: Pour the combined mixture into the prepared baking dish, spreading it evenly. Sprinkle the grated Parmesan cheese and shredded mozzarella cheese over the top, then sprinkle with dried parsley for a touch of color and flavor. Cover the dish tightly with aluminum foil to keep moisture in during baking.
- Bake Covered: Bake the dish covered for 45 minutes. This allows the flavors to meld and the sauce to heat through thoroughly without drying out the pasta.
- Finish Baking Uncovered: Remove the foil and continue to bake for an additional 10 to 15 minutes, until the casserole is bubbly and the cheese topping is melted and lightly golden. Remove from oven and allow to cool slightly before serving.
Notes
- Use unsalted soups to control the salt level in the dish more precisely.
- Leftover cooked chicken or rotisserie chicken gives this recipe great flavor and saves time.
- For a richer flavor, you can substitute some or all of the chicken broth with white wine.
- Do not overcook the pasta to avoid mushy texture after baking; al dente is ideal.
- This casserole can be prepared ahead of time and refrigerated before baking—add extra baking time if baking directly from cold.
- To add a crunchy topping, sprinkle with breadcrumbs mixed with a little melted butter before baking uncovered.
