Easy Chicken Tetrazzini Recipe

Introduction

Chicken Tetrazzini is a creamy, comforting pasta casserole that’s perfect for busy weeknights or casual gatherings. This easy recipe uses shredded rotisserie chicken and a blend of cheeses to create a rich and satisfying dish the whole family will love.

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

1. Step 1: Preheat the oven to 375°F and butter a 9×13-inch casserole dish with the softened butter.
2. Step 2: Cook the noodles according to package instructions until al dente. Drain and set aside.
3. Step 3: In a large mixing bowl, whisk together the cream of chicken soup, softened cream cheese, minced garlic, sour cream, chicken broth, dried parsley, Italian seasoning, and pepper until the mixture is smooth.
4. Step 4: Stir in half of the shredded mozzarella, cheddar, and Parmesan cheeses, the shredded chicken, and the cooked pasta until everything is evenly coated.
5. Step 5: Transfer the mixture to the prepared casserole dish. Top with the remaining shredded cheeses and sprinkle a little extra dried parsley on top.
6. Step 6: Bake for about 35 minutes, or until the casserole is bubbly and the top is golden brown.
7. Step 7: Allow the casserole to rest for 5 to 10 minutes before serving to let it set and cool slightly.

Tips & Variations

• Use leftover cooked chicken or turkey if you don’t have a rotisserie chicken on hand.
• For extra flavor, add sautéed mushrooms or peas to the mixture before baking.
• Swap sour cream for Greek yogurt for a tangier taste and added protein.
• Try topping with crushed buttery breadcrumbs for a crunchy finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions until hot, stirring occasionally for even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Tetrazzini ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. Bake it fresh when ready to serve, adding a few extra minutes to the baking time if it’s chilled.

Can I freeze this dish?

Chicken Tetrazzini freezes well. Allow the baked casserole to cool completely, then cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Easy Chicken Tetrazzini Recipe

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★★★★★

4.6 from 141 reviews

This Easy Chicken Tetrazzini is a comforting and creamy baked pasta casserole featuring tender shredded rotisserie chicken, linguini noodles, and a rich sauce made from cream of chicken soup, cream cheese, and sour cream. Topped with a blend of mozzarella, cheddar, and Parmesan cheeses, this classic dish is baked until bubbly and golden brown, making it a perfect hearty meal for weeknights or family gatherings.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 16 oz linguini (or spaghetti, bucatini, or fettuccini)

Chicken

• 1 rotisserie chicken, shredded

Sauce

• 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

Cheese & Topping

• ¼ cup butter, softened (for buttering casserole dish)
• 2 cups mozzarella cheese, shredded
• 1 cup cheddar cheese, shredded
• ¼ cup Parmesan cheese, grated

Instructions

1. Preheat and prepare casserole dish: Preheat your oven to 375°F (190°C). Butter a 9×13-inch casserole dish with the softened butter to prevent sticking and add flavor.
2. Cook pasta: Boil the linguini in salted water until al dente, then drain thoroughly and set aside to cool slightly.
3. Make the sauce: In a large mixing bowl, whisk together the cream of chicken soup, softened cream cheese, minced garlic, sour cream, chicken broth, dried parsley, Italian seasoning, and pepper until the mixture is smooth and well combined.
4. Combine ingredients: Stir half of the shredded mozzarella, cheddar cheeses, shredded rotisserie chicken, and cooked pasta into the sauce mixture, ensuring everything is evenly coated.
5. Assemble casserole: Transfer the combined mixture into the buttered casserole dish. Evenly sprinkle the remaining mozzarella and cheddar cheeses on top along with the grated Parmesan cheese and an extra pinch of dried parsley for garnish.
6. Bake: Place the casserole dish in the preheated oven and bake for about 35 minutes, or until the dish is bubbly and the cheese topping has turned golden brown.
7. Rest and serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes to allow it to set before serving. This helps make portioning easier and enhances flavor melding.

Notes

• You can substitute different pasta shapes like spaghetti, bucatini, or fettuccini based on preference.
• Leftover rotisserie chicken works perfectly for this recipe, making it quick and convenient.
• Adjust the seasoning to taste, adding more pepper or Italian seasoning if desired.
• For a lighter version, use reduced-fat cream cheese and sour cream.
• The casserole can be covered with foil and refrigerated overnight before baking; just add a few extra minutes to baking time if chilled.

Keywords: Chicken Tetrazzini, Creamy Chicken Pasta Casserole, Baked Pasta, Comfort Food, Rotisserie Chicken Recipe