Easy Chicken Tetrazzini
This Easy Chicken Tetrazzini is the ultimate comfort food casserole — creamy, cheesy, and garlicky with tender shredded chicken and pasta all baked to golden perfection. Using rotisserie chicken and pantry staples, this cozy pasta bake comes together quickly, making it a perfect go-to for weeknights or casual family dinners.
Servings: 8
Calories: 610kcal
Ingredients
For the Pasta:
- 16 ounces linguini or fettuccini, spaghetti, bucatini, etc.
- 1/4 cup butter softened, for buttering the casserole dish
- 1 rotisserie chicken shredded
- 2 cups mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- 1/4 cup Parmesan cheese grated
For the Tetrazzini Sauce:
- 2 10.5-ounce cans cream of chicken condensed soup
- 1 8-ounce block cream cheese, softened
- 5 garlic cloves minced
- 1 cup sour cream
- 1 ½ cups chicken broth
- 1 teaspoon dried parsley plus more for topping
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 375°F (190°C).
- Cook the linguini to al dente according to package instructions. Drain and set aside.
- In a large bowl, whisk together the cream of chicken soup, cream cheese, garlic, sour cream, chicken broth, parsley, pepper, and Italian seasoning until smooth.
- Add the shredded rotisserie chicken, cooked linguini, and half of the mozzarella and cheddar cheeses to the sauce. Mix until evenly coated.
- Butter the bottom and sides of a 9x13-inch casserole dish. Spread the pasta mixture evenly into the dish.
- Sprinkle the remaining mozzarella, cheddar, and Parmesan cheeses on top. Garnish with a little extra dried parsley.
- Bake for 35 minutes, or until the casserole is bubbly and the top is golden brown.
- Optional: Top with seasoning salt, red pepper flakes, or extra Parmesan before serving.
Notes
Add sautéed mushrooms or spinach for extra flavor and nutrition.
Great served with garlic bread, Texas toast, or a crisp side salad.
Leftovers keep well in the fridge for up to 3 days; reheat in the microwave or oven.