why make this recipe
Easy Chicken Tetrazzini is a comforting, family-friendly casserole that comes together quickly using simple pantry staples. It’s creamy, cheesy, and makes excellent use of leftover chicken or a rotisserie bird. This dish scales well for weeknight dinners or potlucks, and reheats beautifully for lunches.
introduction
This Easy Chicken Tetrazzini blends tender cooked chicken, tangy sour cream, and cream of chicken soup with linguini for a rich, satisfying bake. It’s approachable for cooks of any skill level and delivers hearty, comforting flavors with minimal fuss. If you enjoy quick chicken casseroles, you might also like Easy Chicken Bacon Ranch Quesadillas for another fast meal option.
how to make Easy Chicken Tetrazzini
Follow these simple steps to assemble and bake a creamy, cheesy Chicken Tetrazzini that’s perfect for family dinners or easy entertaining.
Ingredients :
- 4 tbsp butter
- 1 cup sour cream
- 1 can cream of chicken soup
- 1/2 cup chicken broth or stock
- Salt and black pepper to taste
- 3 cups cooked chicken, chopped
- 12 oz linguini, cooked al dente
Directions :
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat.
- Stir in the cream of chicken soup, chicken broth, and sour cream, mixing until smooth.
- Add the cooked chicken and linguini to the skillet, mixing well.
- Season with salt and black pepper to taste.
- Transfer the mixture to a baking dish and top with mozzarella.
- Bake for 25-30 minutes or until bubbly and golden.
- Serve warm and enjoy your delicious Chicken Tetrazzini!
how to serve Easy Chicken Tetrazzini
Serve hot straight from the oven with a simple green salad or steamed vegetables to balance the richness. A sprinkle of chopped parsley or a squeeze of lemon can brighten the dish. It pairs nicely with crusty bread for soaking up any creamy sauce.
how to store Easy Chicken Tetrazzini
Refrigerator: Cool the casserole to room temperature, cover tightly, and store for up to 3–4 days.
Freezer: Assemble in an oven-safe dish and freeze (unbaked) for up to 2 months; thaw in the refrigerator overnight before baking. Leftover portions reheat well in the oven at 350°F (175°C) until warmed through, or in the microwave for single servings.
tips to make Easy Chicken Tetrazzini
- Use cooked rotisserie chicken or leftover roast chicken to save time.
- Cook the linguini just to al dente to avoid a mushy texture after baking.
- Taste and adjust seasoning before baking—cream soups can be salty, so start light with salt.
- Add a crunchy topping like breadcrumbs mixed with a little melted butter for texture contrast.
variation (if any)
- Mushroom variation: Sauté sliced mushrooms with the butter before adding the soup mixture.
- Swap pasta: Use spaghetti, fettuccine, or penne instead of linguini.
- Lighter version: Substitute Greek yogurt for some or all of the sour cream and use low-sodium soup and broth.
FAQ
Q: Can I make this gluten-free?
A: Yes—use gluten-free pasta and confirm the cream soup is gluten-free or substitute a homemade gluten-free white sauce.
Q: Is it okay to use frozen chicken?
A: Use fully cooked, thawed chicken for best results. Cook from frozen first, then shred or chop.
Q: Can I add vegetables?
A: Absolutely—peas, spinach, or roasted mushrooms make great additions. Fold in cooked vegetables before baking.
Conclusion
For an alternate take or more detailed tips, check out the Easy Chicken Tetrazzini recipe on Belly Full which offers helpful variations and serving ideas.
Easy Chicken Tetrazzini
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat.
- Stir in the cream of chicken soup, chicken broth, and sour cream, mixing until smooth.
- Add the cooked chicken and linguini to the skillet, mixing well.
- Season with salt and black pepper to taste.
- Transfer the mixture to a baking dish and top with mozzarella.
- Bake for 25-30 minutes or until bubbly and golden.
- Serve hot straight from the oven with a simple green salad or steamed vegetables.
