Description
A warm, creamy Chicken Tetrazzini enveloping tender linguine pasta in a luscious sauce, perfect for family dinners or festive gatherings.
Ingredients
Scale
- 12 oz Linguine
- 3 tbsp Butter, melted
- 1 can Cream of Mushroom Soup (10.5 oz)
- 1 cup Sour Cream
- 1 cup Chicken Broth
- 1 tsp Garlic Powder
- Salt and Pepper to taste
- 2 cups Cooked Shredded Chicken
- 2 tbsp Fresh Parsley, chopped
- 1 1/2 cups Mozzarella Cheese
- 1/2 cup Parmesan Cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, add the linguine, and cook until al dente. Drain and set aside.
- Make the creamy sauce: In a bowl, whisk together melted butter, cream of mushroom soup, sour cream, chicken broth, and garlic powder until smooth.
- Combine everything: Fold in the cooked linguine, shredded chicken, and parsley, ensuring the pasta is well coated.
- Assemble the casserole: Transfer to a greased baking dish, top with mozzarella and parmesan cheese.
- Bake until bubbly: Cover with foil and bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Remove the foil for the last 5 minutes to get a golden topping. Let rest for 5-10 minutes before serving.
Notes
Serve with a crisp green salad for a refreshing complement, and consider pairing with homemade ice cream for dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg