Chicken Tetrazzini
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8
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Calories
714 kcal
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Course
Main Course
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Cuisine
American
Chicken Tetrazzini
Description
Chicken Tetrazzini combines cooked linguine with diced cooked chicken and a rich sauce made from cream of chicken soup, sour cream, softened unsalted butter, chicken broth, garlic salt with parsley, and black pepper. After mixing the sauce and pasta, the mixture is poured into a greased casserole dish. It is topped with shredded mozzarella and grated Parmesan cheeses, which melt and brown during baking.
Baked in a preheated 350°F oven for about 36–42 minutes uncovered, the casserole develops a flavorful crust while the interior remains creamy and tender. The dish blends the mild flavor of chicken with cheesy, creamy sauce and a satisfying pasta texture, making it hearty and filling as a main course.
It can be served as a main meal or a large family-style dish. The recipe allows for mixing in vegetables like peas or broccoli for added texture and nutrition.
The dish also freezes well and can be pre-assembled and stored in the refrigerator before baking. Breadcrumb topping from sautéed butter and panko can add crunch when desired.
Ingredients
- 1 (16-ounce) package linguine or fettucine or spaghetti
- 4 chicken breast cooked and diced
- 2 (10.5-ounce) cans cream of chicken soup
- 2 cups sour cream
- ½ cup unsalted butter softened
- 1 cup chicken broth
- 1 teaspoon garlic salt with parsley flakes
- ½ teaspoon black pepper
- 2 cups mozzarella cheese shredded
- 2 tablespoons Parmesan Cheese grated
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch casserole dish and set aside.
- Cook linguine according to the box instructions. Drain and set aside.
- Meanwhile, in a large bowl, combine chicken, soup, sour cream, butter, chicken broth, garlic salt, and pepper. Mix well, then stir in cooked noodles.
- Pour the mixture into a prepared baking dish.
- Sprinkle both cheeses on top and bake, uncovered, for 36-42 minutes, until cheeses are melted and bubbling.
Notes
- You can assemble the casserole ahead and refrigerate without cheese for up to 24 hours; add cheese before baking.
- This dish freezes well; wrap tightly and freeze for up to 3 months, thaw before baking.
- Leftovers keep in the refrigerator for up to 3 days or frozen for 2–3 months.
- Add vegetables like peas or broccoli florets to the casserole for variety and nutrition.
- For a crunchy topping, sauté butter with panko breadcrumbs and sprinkle before baking.
- Ensure the casserole dish is greased to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 714 kcal
% Daily Value*
| Calories | 714kcal | 36% |
| Carbohydrates | 51g | 17% |
| Protein | 42g | 84% |
| Fat | 37g | 57% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 166mg | 55% |
| Sodium | 1284mg | 54% |
| Potassium | 687mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1086IU | 22% |
| Vitamin C | 2mg | 2% |
| Calcium | 248mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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