Easy Chicken Tetrazzini Recipe
Introduction
Easy Chicken Tetrazzini is a comforting, cheesy pasta casserole that comes together quickly using rotisserie chicken and simple pantry ingredients. This creamy, flavorful dish is perfect for a cozy family dinner or a potluck favorite.
Ingredients
- 16 oz linguini (or fettucini, 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
- 2 (10.5 oz) cans cream of chicken condensed soup
- 1 (8 oz) block cream cheese, softened
- 5 garlic cloves, minced
- 1 cup sour cream
- 1.5 cups chicken broth
- 1 tsp dried parsley (plus more for topping)
- 1/2 tsp pepper
- 1 tsp Italian seasoning
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit.
- Step 2: Boil the noodles until al dente according to package instructions, then drain and set aside.
- Step 3: In a large mixing bowl, whisk together the cream of chicken soup, softened cream cheese, sour cream, chicken broth, minced garlic, dried parsley, pepper, and Italian seasoning until smooth.
- Step 4: Add half of the shredded mozzarella and cheddar cheeses, the shredded rotisserie chicken, and the cooked noodles to the sauce. Toss everything together until the noodles are well coated and evenly combined.
- Step 5: Butter the bottom and sides of a casserole dish, then transfer the pasta mixture into it, spreading evenly. Top with the remaining shredded cheese and sprinkle with extra dried parsley.
- Step 6: Bake in the preheated oven for 35 minutes, or until the top is bubbly and golden brown.
- Step 7: For serving, optionally sprinkle seasoning salt and red pepper flakes on top. Serve with warm dinner rolls or Texas toast and a side of steamed broccoli or salad.
Tips & Variations
- Use leftover cooked chicken or turkey if you don’t have rotisserie chicken on hand.
- Try adding sautéed mushrooms or peas for extra veggies and texture.
- For a lower-fat version, substitute reduced-fat cheeses and sour cream.
- If you prefer a richer sauce, stir in a little heavy cream or half-and-half.
- Fresh parsley on top brightens the flavor and adds color.
Storage
Store leftover chicken tetrazzini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees for about 15-20 minutes or until warmed through, or microwave individual portions until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the casserole up to a day ahead. Cover and refrigerate, then bake just before serving, adding a few extra minutes to the baking time if chilled.
What can I use instead of cream of chicken soup?
If you prefer homemade, you can substitute with a simple white sauce made from butter, flour, milk, and chicken broth seasoned with salt and pepper.
PrintEasy Chicken Tetrazzini Recipe
This Easy Chicken Tetrazzini is a comforting, cheesy pasta casserole featuring tender rotisserie chicken, a creamy chicken and cream cheese sauce, and a blend of mozzarella, cheddar, and parmesan cheeses. Perfectly baked to a golden bubbly finish, it makes a hearty family dinner that pairs wonderfully with fresh greens or bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Pasta
- 16 oz linguini (or fettucini, spaghetti, bucatini, etc.)
Sauce and Cheese Mixture
- 1 rotisserie chicken, shredded
- 2 10.5 oz cans cream of chicken condensed soup
- 1 (8 oz) block cream cheese, softened
- 5 garlic cloves, minced
- 1 cup sour cream
- 1.5 cups chicken broth
- 1 tsp dried parsley (plus more for topping)
- 1/2 tsp pepper
- 1 tsp Italian seasoning
- 2 cups mozzarella cheese, shredded (divided)
- 1 cup cheddar cheese, shredded (divided)
- 1/4 cup parmesan cheese, grated
Casserole Preparation
- 1/4 cup butter, softened (for buttering the casserole dish)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the casserole.
- Cook Pasta: Boil the linguini or your preferred pasta in salted water according to package instructions until al dente. Drain well and set aside.
- Prepare Sauce: In a large mixing bowl, whisk together the cream of chicken soups, softened cream cheese, minced garlic, sour cream, chicken broth, dried parsley, pepper, and Italian seasoning until smooth and well combined.
- Combine Ingredients: Add half of the shredded mozzarella, cheddar, shredded rotisserie chicken, and the cooked pasta to the sauce mixture. Toss everything thoroughly to ensure the pasta is fully coated and the ingredients are evenly mixed.
- Prepare Casserole Dish: Butter the bottom and sides of a casserole dish with the softened butter to prevent sticking.
- Assemble: Transfer the pasta mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining mozzarella and cheddar cheese on top along with the grated parmesan and some dried parsley for garnish.
- Bake: Place the casserole in the preheated oven and bake for about 35 minutes, or until the top is bubbly and golden brown.
- Serve: Remove from oven and let it cool slightly before serving. Optionally sprinkle seasoning salt and red pepper flakes for added flavor. Serve with warm dinner rolls or Texas toast and a green side such as steamed broccoli or a fresh salad.
Notes
- You can substitute any long pasta like fettucini, spaghetti, or bucatini instead of linguini.
- Ensure the cream cheese is softened to blend smoothly into the sauce.
- Feel free to add red pepper flakes or seasoning salt to taste when serving.
- This dish pairs nicely with steamed vegetables and hearty bread for a complete meal.
- Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven to maintain the crisp top layer.
Keywords: chicken tetrazzini, baked pasta casserole, creamy chicken pasta, rotisserie chicken recipe, comfort food
