Easy Chicken Tetrazzini
This Chicken Tetrazzini recipe is easy, creamy, cheesy, delicious and loved by all! Classic comfort, make-ahead meal, and freezer-friendly.
Ingredients
8 ounces linguine or spaghetti
¼ cup (½ stick) salted butter, melted
1 (10.5 ounce) can condensed cream of mushroom soup, not diluted
1 (10.5 ounce) can condensed cream of chicken soup, not diluted
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 ½ cups grated cheddar cheese
2 tablespoons grated Parmesan cheese
Optional garnish: chopped fresh parsley
Instructions
Preheat oven to 350°F. Grease a 13 x 9-inch or deep 11 x 7-inch baking dish; set aside.
Cook 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 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, for 35-40 minutes. Garnish with fresh parsley and serve.