Easy Chicken Tetrazzini Recipe
Simple pantry staple recipe to make a cheesy chicken casserole pasta bake in about an hour.
Servings: 8
Ingredients
- 16- ounces fettuccini
- 2 10.5 ounces each cans cream of chicken soup
- 1 8 ounces block cream cheese, softened make sure it's soft enough to be whisked in the sauce
- 5 garlic cloves peeled and minced
- 1 cup sour cream
- 1 ½ cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1 rotisserie chicken shredded
- 2 cups mozzarella cheese shredded
- 2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 375F. Prepare a 9x13-inch baking dish by greasing generously with butter or non-stick cooking spray.
- Cook the fettuccini according to package directions until al dente. Drain and set aside.
- In a large mixing bowl, mix together the cream of chicken soup, sour cream, chicken broth, Italian seasoning, and pepper.
- Add the shredded chicken and half of the mozzarella, half of the cheddar, and the cooked fettuccine. Toss to combine.
- Pour the mixture into the prepared casserole dish. Top with the remaining mozzarella and cheddar cheeses.
- Bake at 375F for 35 minutes until the cheese is melted and beginning to brown.
- Remove from the oven and cool at room temperature for 5 minutes before serving.