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Creamy Chicken Tetrazzini

BySarah

Ingredients:

  • 1 lb linguine
  • ¼ cup softened butter
  • 2 cans (10 oz each) cream of chicken soup
  • 8 oz cream cheese, softened
  • 4 garlic cloves, finely minced
  • 1 cup sour cream
  • 1 ½ cups chicken broth
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • Kosher salt, to taste
  • 3 cups cooked, shredded chicken
  • 2 cups shredded mozzarella
  • 1 cup shredded cheddar

Instructions:

  1. Preheat your oven to 375°F and generously butter a 9×13-inch baking dish. Set it aside.
  2. Boil the linguine in well-salted water, cooking it just a minute shy of the package directions. Drain and set aside.
  3. In a large mixing bowl, whisk together the cream of chicken soup, softened cream cheese, minced garlic, sour cream, chicken broth, parsley, garlic powder, black pepper, and a pinch of salt.
  4. Fold in half of the mozzarella and cheddar. Add the shredded chicken and cooked pasta, stirring until everything is well coated.
  5. Spoon the mixture into the prepared baking dish and scatter the remaining cheeses over the top.
  6. Bake, uncovered, for 30–35 minutes, or until the casserole is bubbling and the top turns a lovely golden brown.

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