Easy Chicken Tetrazzini
This easy chicken tetrazzini combines tender shredded chicken, pasta, creamy garlic sauce, and melted cheese in a bubbling family-style casserole.
Equipment
- 9-by-13-inch baking dish
- Large pot
- Large mixing bowl
- Whisk
- Colander
Ingredients
- 16 ounces thin spaghetti, linguine, or fettuccine
- 1 whole rotisserie chicken meat shredded and skin removed
- 2 cans condensed cream of chicken soup 10.5 ounces each
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 1/2 cups low-sodium chicken broth
- 5 cloves garlic finely minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 cup butter softened or melted
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- salt to taste
- fresh parsley for serving
Instructions
- Prepare the oven: Heat the oven to 375°F and butter a 9-by-13-inch baking dish.
- Cook the pasta: Boil the pasta in salted water until one minute shy of al dente. Drain well.
- Make the sauce: Whisk the soups, cream cheese, sour cream, broth, garlic, Italian seasoning, pepper, and salt in a large bowl until smooth.
- Combine: Add the shredded chicken, pasta, half of the mozzarella, half of the cheddar, and Parmesan. Toss gently until coated.
- Bake: Transfer the mixture to the baking dish. Top with the remaining cheese and bake uncovered for 30 to 35 minutes, until bubbly and golden.
- Rest and serve: Let the casserole rest for 5 to 10 minutes, garnish with parsley, and serve warm.
Notes
- Cook the pasta slightly under al dente so it holds its texture during baking.
- Use softened cream cheese for a smooth sauce.
- Store leftovers in the refrigerator for up to four days.
- Add a splash of broth or milk when reheating.