Easy Chicken Tetrazzini
This Easy Chicken Tetrazzini is the ultimate comfort food casserole—creamy, cheesy, garlicky, and incredibly satisfying. Made with rotisserie chicken and pantry staples, it’s a perfect family-friendly dinner that comes together quickly and bakes into a bubbly, golden pasta bake in under an hour.
Servings: 8
Calories: 610kcal
Ingredients
- 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 mixing bowl, whisk together all sauce ingredients: cream of chicken soup, cream cheese, garlic, sour cream, chicken broth, parsley, pepper, and Italian seasoning, until smooth.
- Add the shredded chicken, cooked pasta, and half of the mozzarella and cheddar cheeses. Toss to coat evenly.
- Butter a 9x13-inch casserole dish and spread the mixture evenly inside.
- Sprinkle the remaining mozzarella, cheddar, and all the Parmesan cheese over the top. Garnish with extra parsley.
- Bake for 35 minutes, or until the casserole is bubbly and golden on top.
- Optional: Serve with seasoning salt, red pepper flakes, or extra Parmesan if desired.
Notes
Stir in sautéed mushrooms or spinach for added flavor and texture.
Pairs well with dinner rolls, Texas toast, or a side salad and steamed broccoli.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.