Easy Chicken Tetrazzini


1/2 cup butter, melted
2 (10.5 ounces) cans cream of chicken soup
2 cups sour cream
1/2 cup chicken broth or stock
1/2 teaspoon salt
1/2 teaspoon black pepper
4 chicken breasts, cooked and chopped
16 ounces linguini, cooked according to package directions
2 cups mozzarella cheese, shredded
2 tablespoons grated parmesan cheese

Preheat oven to 350°F (175°C).
In a large mixing bowl, combine melted butter, cream of chicken soup, sour cream, chicken broth, salt, and pepper. Stir until well mixed.
Add the cooked, chopped chicken to the bowl and mix well to ensure the chicken is evenly coated.
Pour the cooked linguini into the mixing bowl and toss until the pasta is fully incorporated into the sauce.
Transfer the pasta and sauce mixture into a 9×13-inch glass baking dish.
Evenly distribute the shredded mozzarella cheese over the casserole, then sprinkle the grated parmesan cheese on top.
Bake in the oven for 40 minutes, until the cheese is melted and the sauce bubbles around the edges.
Let cool slightly before serving.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

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