Chicken Tetrazzini Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 oz linguine pasta
02 -
½ cup butter, melted
03 -
20 oz cream of mushroom soup (or cream of chicken soup)
04 -
2 cups sour cream
05 -
½ cup chicken broth
06 -
1 tsp salt
07 -
1 tsp garlic powder
08 -
½ tsp black pepper
09 -
¼ cup fresh parsley, chopped, plus more for garnish
10 -
4 cups cooked, shredded chicken
→ Cheese Topping
11 -
2 cups shredded mozzarella cheese
12 -
⅓ cup grated Parmesan cheese
# Instructions:
01 -
Boil linguine pasta in salted water according to package directions until al dente. Drain and set aside.
02 -
Preheat oven to 350°F. Lightly grease a 9x13 inch casserole dish with non-stick spray.
03 -
In a large bowl, whisk together the melted butter, cream of mushroom soup, sour cream, chicken broth, salt, garlic powder, and black pepper until smooth.
04 -
Stir in the chopped parsley, cooked chicken, and cooked linguine noodles. Mix until everything is coated well.
05 -
Pour the creamy pasta mixture into the prepared casserole dish. Sprinkle mozzarella and Parmesan cheese evenly over the top.
06 -
Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until hot and bubbly.
07 -
Garnish with a little extra parsley and serve warm.
# Notes:
01 -
This is a great freezer meal—just assemble and freeze before baking.
02 -
You can swap cream of mushroom soup for cream of chicken if preferred.