The ultimate comfort food, easy Chicken Tetrazzini is the one pot, make ahead meal the whole family will love.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Dinner
Cuisine: American, Italian
Keyword: chicken casserole, chicken tetrazzini
Servings: 8
Calories: 351kcal
Author: Kellie
Cost: $10
Equipment
baking dish
Ingredients
4cupscooked chicken breastchopped
1tablespoonolive oil
1poundwhite mushroomssliced
1large onionfinely chopped
5clovesgarlicminced
1tablespoonchopped fresh thyme leaves
210 ounce canCream of Chicken Soup
3cupswhole milkroom temperature
1/2cupsour creamroom temperature
1/2cupmelted butter, divided
1teaspoongarlic powder
1/8teaspoonground nutmeg
1poundlinguine, cooked al dente
3/4cupfrozen peas
1/4cupchopped fresh Italian parsley leaves
1cupgrated Parmesan
1/4cupPanko breadcrumbs
1cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Instructions
Preheat the oven to 450 degrees.
Place the chicken in a very large bowl, set aside.
Heat the olive oil in a skillet over medium heat.
Add the mushrooms and saute over until the liquid from the mushrooms evaporates and the mushrooms become golden brown, about 12 minutes.
Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
Transfer the mushroom mixture to the bowl with the chicken.
In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, 1/2 the butter, garlic powder and nutmeg.
Add the linguine, sauce, peas, 1 cup mozzarella and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to a baking dish coated with cooking spray.
Stir the remaining cheese, breadcrumbs and butter together in a small bowl.
Sprinkle the cheese mixture over the pasta.
Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.