Description

This Easy Chicken Tetrazzini is a creamy, cheesy pasta bake that’s packed with tender chicken and rich flavors. Made with rotisserie chicken, a quick and savory sauce, and a blend of mozzarella, cheddar, and Parmesan cheeses, this dish is perfect for a comforting family dinner or a crowd-pleasing potluck. It’s easy to prepare, versatile enough to customize with different proteins or vegetables, and guaranteed to be a hit with both kids and adults alike. Serve it with your favorite side dishes like steamed broccoli or a crisp green salad for a complete and satisfying meal.

Ingredients

Scale

16 oz linguini you can also use 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

Tetrazzini Sauce Base

2 10.5 oz cans cream of chicken condensed soup
1 block cream cheese, softened make sure it’s soft enough to be whisked in the sauce
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

Preheat the oven to 375 degress
Boil noodles to al dente according to the package instructions while you prepare the sauce base in your largest mixing bowl.
Combine all of the sauce ingredients and whisk together until smooth. Add half of the shredded cheeses, the rotisserie chicken, and the noodles and toss until the noodles are well coated and evenly combined.
Butter the bottom and sides of a casserole dish then turn out the pasta mixture into the casserole dish distributing it evenly. Top with handfuls of the remaining shredded cheese on top and dried parsley. Bake in the oven for 35 minutes or until the top is bubbly and golden brown.
For serving, I like to sprinkle on some seasoning salt if needed and red pepper flakes. Of course warm dinner rolls or Texas toast pair well and something green like steamed broccoli and salad.

Notes

Pasta Substitutions: Feel free to use any type of pasta you have on hand, such as fettuccine, spaghetti, or bucatini. Just make sure to cook it al dente so it holds up well in the casserole.
Cheese Variations: While mozzarella, cheddar, and Parmesan are recommended, you can also experiment with other cheeses like Gruyère, Monterey Jack, or even a smoked cheese for added depth of flavor.
Protein Options: Don’t have rotisserie chicken? Substitute with cooked turkey, ham, or even seafood like shrimp or crab for a unique twist.
Vegetarian Version: For a vegetarian option, omit the chicken and add a variety of sautéed or roasted vegetables, such as mushrooms, spinach, or bell peppers. You can also use a plant-based protein like tofu or tempeh.
Make-Ahead: This dish can be assembled up to 24 hours in advance and stored in the refrigerator. Simply bring it to room temperature before baking, or add an extra 10-15 minutes to the baking time if baking directly from the fridge.
Freezing: To freeze, assemble the dish but do not bake. Cover it tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before baking.