Chicken Tetrazzini
User Reviews
5
Chicken Tetrazzini
Description
This Chicken Tetrazzini combines cooked linguini with cooked chicken breast, softened butter, cream of chicken and mushroom soups, sour cream, chicken broth, and seasonings including salt, black pepper, and garlic powder. Frozen green peas are added for a pop of freshness and texture. The mixture is stirred until uniform and poured into a buttered baking dish.
Mozzarella cheese is sprinkled on top before baking at 350°F until the casserole is warmed through and the cheese melts and develops a slight golden color. The finished dish is creamy and comforting with soft pasta, moist chicken, and a cheesy crust.
It’s versatile with options to switch pasta shapes, add herbs to the sauce, use various cooked chicken types, or incorporate other vegetables. It pairs well with garlic bread or simple salads for a balanced meal.
The casserole can be assembled a day ahead and refrigerated before baking, or frozen for up to a month with thawing prior to baking. Leftover portions should be stored airtight in the refrigerator and eaten within two to three days.
Ingredients
- 16 ounces linguini cooked
- ½ cup butter softened
- 1 pound boneless skinless chicken breasts, cooked and diced or shredded
- 1 can cream of chicken soup 10.5 oz
- 1 can cream of mushroom soup 10.5 oz
- 2 cups sour cream
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- ½ teaspoon garlic powder
- ½ cup chicken broth
- 1 ½ cup green peas frozen
- 2 cups mozzarella cheese shredded
- parsley optional, chopped, for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9x13 inch baking dish with non-stick spray. Set aside.
- Prepare linguine according to package directions.
- Meanwhile combine butter, cooked and chopped chicken soups, sour cream, salt, pepper, garlic pepper, chicken broth and peas in a large bowl. Stir until combined.
- When noodles are done cooking, drain off water and add them to the soup mixture. Stir until combined.
- Pour noodle mixture into the prepared baking dish. Sprinkle Mozzarella cheese on top.
- Place the baking dish in a preheated oven and cook at 350 degrees F for 25-30 minutes or until warmed through and the cheese is melted and the cheese is turning slightly golden brown on top.
- Serve immediately.
Notes
- Assemble the casserole ahead and refrigerate covered for up to one day before baking; add extra baking time if needed.
- Freeze assembled casserole tightly wrapped for up to one month; thaw in the refrigerator before baking.
- Store leftovers in an airtight container in the refrigerator for two to three days.
- Different pasta shapes work well except very small ones; long pasta or penne-like shapes are preferred.
- Adding dried herbs like oregano, basil, or Italian seasoning to the sauce can enhance flavor.
- Use rotisserie chicken or homemade shredded chicken; leftover turkey or ham are good alternatives.
- Frozen chopped green beans or broccoli can replace peas without thawing first if pieces are small.
- Try different melting cheeses like Gruyere, cheddar, or sprinkle Parmesan on top for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 54g | 18% |
| Protein | 30g | 60% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 1122mg | 47% |
| Potassium | 776mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1196IU | 24% |
| Vitamin C | 13mg | 14% |
| Calcium | 267mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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