Chicken Tetrazzini

4.99 from 1078 votes

Chicken Tetrazzini

Easy, creamy, and utterly delicious cheesy chicken tetrazzini is a family favorite that takes minutes to prep and makes a great freezer meal!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

1 (16-ounce) package linguine, or fettucine or spaghetti
4 chicken breasts, cooked and diced
2 (10.5-ounce) cans cream of chicken soup
2 cups sour cream
½ cup unsalted butter, softened
1 cup chicken broth
1 teaspoon garlic salt with parsley flakes
½ teaspoon pepper
2 cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch casserole dish and set aside.
Cook linguine according to the box instructions. Drain and set aside.
Meanwhile, in a large bowl, combine chicken, soup, sour cream, butter, chicken broth, garlic salt, and pepper. Mix well, then stir in cooked noodles.
Pour the mixture into a prepared baking dish.
Sprinkle both cheeses on top and bake, uncovered, for 36-42 minutes, until cheeses are melted and bubbling.

Video

Notes

Recipe Tips.

This is an easy recipe to add vegetables to. We often mix in peas or broccoli florets.
This recipe freezes super well, so we usually double the recipe so we have one to freeze for later.
For added flavor and texture, sauté 2 tablespoons butter with ½ cup panko breadcrumbs and sprinkle it on top before baking.

Prep ahead of time. Assemble as instructed, except don't top with the cheese or bake. Instead, cover it tightly with plastic wrap and place it in the fridge for up to 24 hours. To freeze, wrap it again with foil and freeze for up to 3 months. Thaw if needed, and add the cheese before baking.

Store leftovers in an airtight container(s) in the fridge for up to 3 days, or in the freezer for 2-3 months.

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