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The Boat Shed Kitchen

Chicken Tetrazzini

This creamy baked chicken tetrazzini combines tender linguine, shredded chicken, and a rich mixture of sour cream, cream soups, and garlic. Finished with a golden parmesan topping, it's the ultimate comfort casserole for weeknight dinners, gatherings, or make-ahead meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 12 oz linguine pasta
  • 2½ cups cooked chicken shredded
  • 1 can 10.5 oz cream of chicken soup
  • 1 can 10.5 oz cream of mushroom soup
  • 1 cup sour cream
  • ½ cup chicken broth
  • 3 tbsp melted butter
  • 2 cloves garlic minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup grated Parmesan cheese

Method
 

  1. Preheat oven to 350°F. Cook linguine until al dente. Drain and set aside.
  2. In a large bowl, whisk together melted butter, sour cream, soups, broth, garlic, salt, and pepper.
  3. Add cooked chicken and linguine. Toss to combine evenly.
  4. Spread mixture into a greased 9x13" baking dish.
  5. Top with Parmesan cheese.
  6. Bake uncovered for 30–35 minutes, or until bubbly and golden.
  7. See full steps with tips & photos → https://theboatshedcafe.com/chicken-tetrazzini/

Notes

  • Use rotisserie or leftover chicken to make this dish quicker.
  • Feel free to use all cream of chicken soup if you don’t have mushroom.
  • You can substitute linguine with spaghetti, fettuccine, or even penne.