Creamy Chicken Tetrazzini
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:
- Preheat your oven to 375°F and generously butter a 9×13-inch baking dish. Set it aside.
- Boil the linguine in well-salted water, cooking it just a minute shy of the package directions. Drain and set aside.
- 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.
- Fold in half of the mozzarella and cheddar. Add the shredded chicken and cooked pasta, stirring until everything is well coated.
- Spoon the mixture into the prepared baking dish and scatter the remaining cheeses over the top.
- Bake, uncovered, for 30–35 minutes, or until the casserole is bubbling and the top turns a lovely golden brown.
