Description
A creamy, cheesy, and garlicky pasta bake made with rotisserie chicken and pantry staples. This Easy Chicken Tetrazzini is perfect for busy nights, feeding guests, or meal prepping ahead of time.
Ingredients
- 16 oz linguini (or spaghetti, bucatini, or fettuccini)
- 1 rotisserie chicken, shredded
- 2 cans (10.5 oz each) cream of chicken soup
- 1 (8 oz) block cream cheese, softened
- 5 garlic cloves, minced
- 1 cup sour cream
- 1½ cups chicken broth
- 1 tsp dried parsley
- 1 tsp Italian seasoning
- ½ tsp pepper
- ¼ cup butter, softened (for buttering casserole dish)
- 2 cups mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat oven to 375°F and butter a 9×13-inch casserole dish with softened butter.
- Cook the noodles to al dente, drain, and set aside.
- In a large mixing bowl, whisk together the cream of chicken soup, cream cheese, garlic, sour cream, chicken broth, parsley, Italian seasoning, and pepper until smooth.
- Stir in half of the shredded cheeses, shredded chicken, and cooked pasta until evenly coated.
- Transfer the mixture to the prepared casserole dish and top with the remaining cheeses and a sprinkle of dried parsley.
- Bake for about 35 minutes, or until the casserole is bubbly and golden brown on top.
- Let it rest for 5–10 minutes before serving.
Notes
- Swap linguini with other pasta shapes like spaghetti, penne, or bucatini.
- Add frozen peas or sautéed mushrooms for extra vegetables.
- Use leftover turkey instead of chicken for variation.
- Add a splash of dry sherry or white wine for a richer sauce.
- Use gluten-free pasta and soups to make this gluten-free.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 510
- Sugar: 3g
- Sodium: 870mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg
