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Easy Chicken Tetrazzini

Creamy chicken casserole with rotisserie chicken, linguini, and three cheeses in a rich sauce made from cream of chicken soup, cream cheese, and sour cream.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz linguini or spaghetti/bucatini
  • 1 rotisserie chicken shredded (3-4 cups)
  • 1/4 cup butter softened, for greasing dish
  • 2 cups mozzarella cheese shredded, divided
  • 1 cup cheddar cheese shredded, divided
  • 1/4 cup Parmesan cheese grated
  • 2 cans (10.5 oz each) condensed cream of chicken soup
  • 1 block (8 oz) cream cheese softened
  • 5 cloves garlic minced
  • 1 cup sour cream
  • 1.5 cups chicken broth
  • 1 tsp dried parsley
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • red pepper flakes and seasoning salt optional, to taste

Equipment

  • 9x13-inch casserole dish
  • Large pot for pasta
  • large mixing bowl
  • whisk

Method
 

  1. Preheat oven to 375°F (190°C). Generously butter the bottom and sides of a 9x13-inch casserole dish.
  2. Bring a large pot of salted water to a boil. Cook linguini according to package directions until al dente, about 9-11 minutes. Drain well but do not rinse.
  3. While pasta cooks, shred the rotisserie chicken, discarding skin and bones. You should have about 3-4 cups of shredded chicken.
  4. In a large mixing bowl, combine cream of chicken soup, softened cream cheese, minced garlic, sour cream, chicken broth, dried parsley, Italian seasoning, and black pepper. Add red pepper flakes and seasoning salt if using. Whisk vigorously until completely smooth with no cream cheese lumps, about 1-2 minutes.
  5. Add shredded chicken, 1 cup mozzarella, and 1/2 cup cheddar to the sauce. Stir to combine. Add the drained linguini and toss everything together using tongs until every strand is coated with sauce.
  6. Transfer the pasta mixture to the prepared casserole dish. Spread evenly, making sure it reaches all corners.
  7. Sprinkle the remaining 1 cup mozzarella and 1/2 cup cheddar evenly over the top. Add the grated Parmesan and a sprinkle of dried parsley.
  8. Bake for 35 minutes until the cheese is melted, bubbly, and turning golden brown around the edges. For more browning, broil for 2-3 minutes at the end, watching carefully.
  9. Let rest for 5 minutes before serving. Garnish with red pepper flakes or extra Parmesan if desired.

Notes

Storage: Store in airtight container in refrigerator for up to 4 days. Pasta will absorb sauce as it sits. Reheating: Reheat covered with foil at 325°F for 20-25 minutes or microwave at 50% power with a splash of chicken broth. Freezing: Freeze for up to 3 months wrapped tightly. Thaw overnight in refrigerator before reheating. Make-Ahead: Assemble up to 24 hours ahead, refrigerate covered, bring to room temperature 30 minutes before baking. May need extra 5-10 minutes baking time. Substitutions: Use cooked fresh chicken instead of rotisserie (1.5 lbs). Turkey works for leftovers. Spaghetti or bucatini can replace linguini. Variations: Add sautéed mushrooms, frozen peas, or steamed broccoli. Mix panko with butter for crunchy topping. Add 1/4 cup white wine to sauce for depth. Cream Cheese: MUST be softened to room temperature for smooth sauce. Take out 30 minutes early or microwave briefly.