Easy Chicken Tetrazzini

• portionen: 8 servings
• aktive zeit: 10 minutes
• gesamtzeit: 45 minutes

Zutaten

16 oz linguini (you can also use fettucini, spaghetti, bucatini, etc.)

1/4 cup butter softened (for buttering the casserole dish)

1 rotisserie chicken, shredded

2 cups mozzarella cheese, shredded

1 cup cheddar cheese, shredded

1/4 cup parmesan cheese, grated

2 10.5 oz cans cream of chicken condensed soup

1 (8 oz) block cream cheese, softened (make sure it's soft enough to be whisked in the sauce)

5 garlic cloves, minced

1 cup sour cream

1 ½ cups chicken broth

1 tsp dried parsley (plus more for topping)

1/2 tsp pepper

1 tsp italian seasoning

Anweisungen

Preheat the oven to 375 degress

Boil noodles to al dente according to the package instructions while you prepare the sauce base in your largest mixing bowl.

Combine all of the sauce ingredients and whisk together until smooth. Add half of the shredded cheeses, the rotisserie chicken, and the noodles and toss until the noodles are well coated and evenly combined.

Butter the bottom and sides of a casserole dish then turn out the pasta mixture into the casserole dish distributing it evenly. Top with handfuls of the remaining shredded cheese on top and dried parsley. Bake in the oven for 35 minutes or until the top is bubbly and golden brown.

For serving, I like to sprinkle on some seasoning salt if needed and red pepper flakes. Of course warm dinner rolls or Texas toast pair well and something green like steamed broccoli and salad.