Easy Chicken Tetrazzini

5 from 1 vote

This easy chicken tetrazzini recipe is a creamy, cheesy pasta bake made with simple ingredients for a cozy, family-friendly dinner.

Course Dinner

Cuisine American

Keyword chicken tetrazzini, chicken tetrazzini easy, chicken tetrazzini recipe, easy chicken tetrazzini, easy chicken tetrazzini recipe, recipe for chicken tetrazzini

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 439kcal

Author Blair Lonergan

Ingredients

8 ounces linguine or spaghetti
¼ cup (½ stick) salted butter, melted
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream, at room temperature
½ cup chicken broth
3 cups cooked, diced or shredded chicken (such as the meat from a store-bought rotisserie chicken)
Kosher salt and ground black pepper, to taste
1 cup grated sharp cheddar cheese (or more to taste)
2 tablespoons grated Parmesan cheese
Optional garnish: chopped fresh parsley

Instructions

Preheat the oven to 350°F. Grease a 13 x 9-inch or deep 11 x 7-inch baking dish; set aside. Cook the pasta in a large pot of salted boiling water for 1 minute less than package directions for al dente. Drain.
In a large bowl, whisk together the melted butter, condensed soups, sour cream, and broth.
Add the chicken and the cooked pasta. Stir to combine. Taste and season with salt and pepper.
Transfer the pasta mixture to the prepared dish. Top with grated cheddar and Parmesan cheese.
Bake, uncovered, until the cheese melts and the filling is hot and bubbly, about 35-40 minutes. Garnish with fresh parsley and serve.

Notes

- I've shown linguine here, but spaghetti, fettuccine, or just about any other pasta shape will work.
- There is plenty of sauce in this casserole, which keeps the pasta and chicken moist and creamy -- even when you prep it in advance. If you prefer a "less saucy" casserole, increase the pasta to 12 ounces.
- This is a great make-ahead dinner. You can assemble the casserole up to 24 hours in advance and keep it covered with foil or plastic wrap in the fridge until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes before it goes in the oven.
- You can freeze the casserole before baking. Wrapped tightly, the assembled casserole will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight, let the dish sit on the counter and come to room temperature for at least 30-60 minutes before baking, and then bake according to the recipe directions.

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