Easy Chicken Tetrazzini
This Easy Chicken Tetrazzini is a creamy, cheesy pasta casserole made for cozy dinners and busy weeknights. With rotisserie chicken, mozzarella, and a rich homemade sauce, it bakes into bubbly perfection and comes together quickly with minimal prep. It’s hearty, nostalgic, and a guaranteed family favorite.
Servings: 8
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 directions. Drain and set aside.
- In a large bowl, whisk together cream of chicken soup, cream cheese, garlic, sour cream, chicken broth, dried parsley, pepper, and Italian seasoning until smooth.
- Stir in the shredded chicken, cooked linguini, and half of the mozzarella and cheddar cheeses. Toss to evenly combine.
- Butter the bottom and sides of a 9x13-inch casserole dish. Spread the mixture evenly into the dish.
- Top with the remaining mozzarella, cheddar, and Parmesan cheeses. Garnish with extra parsley if desired.
- Bake for 35 minutes, or until bubbly and golden brown on top.
- Optional: Serve with seasoning salt, red pepper flakes, or extra grated Parmesan.
Notes
Add sautéed mushrooms or spinach for extra flavor and texture.
Serve with garlic bread, a side salad, or steamed broccoli.
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.