Creamy, delicious and easy Chicken Tetrazzini is a family favorite dinner recipe loaded with pasta, sauce, peas and cheese!
- 16 ounces linguini cooked
- ½ cup butter softened
- 1 pound boneless skinless chicken breasts, cooked and diced or shredded
- 1 can cream of chicken soup 10.5 oz
- 1 can cream of mushroom soup 10.5 oz
- 2 cups sour cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ cup chicken broth
- 1 ½ cup frozen green peas
- 2 cups shredded Mozzarella cheese
- Chopped parsley for garnish optional
Preheat the oven to 350 degrees F.
Grease a 9x13 inch baking dish with non-stick spray. Set aside.
Prepare linguine according to package directions.
Meanwhile combine butter, cooked and chopped chicken soups, sour cream, salt, pepper, garlic pepper, chicken broth and peas in a large bowl. Stir until combined.
When noodles are done cooking, drain off water and add them to the soup mixture. Stir until combined.
Pour noodle mixture into the prepared baking dish. Sprinkle Mozzarella cheese on top.
Place the baking dish in a preheated oven and cook at 350 degrees F for 25-30 minutes or until warmed through and the cheese is melted and the cheese is turning slightly golden brown on top.
Can you make it ahead?
Yes, you can assemble the casserole and cover it with foil. Chill it up to a day in advance and then remove the foil before baking it. You may need to add a little more baking time.
Can you freeze tetrazzini?
Yes, it’s a great freezer meal. Assemble it, cover it tightly with plastic wrap and foil and it will keep in the freezer for up to a month. Thaw it in the refrigerator before baking it.
How long do leftovers keep?
Store them in an airtight container and they will keep for two to three days in the refrigerator.
What goes with tetrazzini?
Any cooked vegetable you like will pair well with this chicken casserole. We love asparagus or a simple tossed salad. For a really comforting dinner make a batch of garlic bread to go with it.
Pasta: As I mentioned, you can try different pasta shapes. The only type that doesn’t really work are little pasta shapes – I stick to the long pasta or ones that are similar to penne.
Sauce: You can add dried herbs to the sauce when you mix it. Try a teaspoon of dried oregano, basil, or Italian seasoning.
Meat: Sometimes I make it really easy and pick up a rotisserie chicken at the store or I use shredded chicken I cook myself. Try my easy crockpot or Instant Pot shredded chicken recipes. And, don’t forget, leftover roast turkey or slow cooker ham are a great way to put a twist on it.
Veggies: I love peas, but sometimes I add frozen chopped green beans or frozen chopped broccoli. You can add them right to the mixture – you don’t need to thaw them first unless the pieces are really big.
Cheese: Any good melting shredded cheese will work in this recipe. For a nuttier flavor try shredded Gruyere cheese. Or, use shredded cheddar – if you’re like me, you probably already have it on hand. Some shredded parmesan cheese on top is so good, too.
Calories: 650kcal | Carbohydrates: 54g | Protein: 30g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1122mg | Potassium: 776mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1196IU | Vitamin C: 13mg | Calcium: 267mg | Iron: 2mg