Chicken Tetrazzini
A cozy and creamy pasta bake made with shredded chicken, sour cream, and a savory blend of cream soups—this family-friendly casserole is perfect for weeknight dinners or potlucks.
Ingredients
- 12 oz linguine pasta
- 2½ cups cooked chicken shredded
- 1 can 10.5 oz cream of chicken soup
- 1 can 10.5 oz cream of mushroom soup
- 1 cup sour cream
- ½ cup chicken broth
- 3 tbsp melted butter
- 2 cloves garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F. Cook linguine until al dente. Drain and set aside.
- In a large bowl, whisk together melted butter, sour cream, soups, broth, garlic, salt, and pepper.
- Add cooked chicken and linguine. Toss to combine evenly.
- Spread mixture into a greased 9×13″ baking dish.
- Top with Parmesan cheese.
- See full steps with tips & photos → https://wimpysdiner.net/chicken-tetrazzini/
Notes
- You can substitute spaghetti or fettuccine if you don’t have linguine on hand.
- For extra flavor, stir in a pinch of Italian seasoning or a splash of white wine to the sauce.
- Add sautéed mushrooms or peas for extra veggies and texture.