Chicken Tetrazzini is one of my favorite meals from my childhood; my Mom would make it at least once a year. When I was younger, I wasn’t a fan of mushrooms. But, if they were in my Mom’s tetrazzini, you could bet I would eat them. Chicken Tetrazzini is too good to pass up just because of a few mushrooms! But, if you rather omit the mushrooms, that’s fine too. Adjusting the ingredients of a recipe is part of the fun of cooking, so feel free to make it your own. I just hope mine tastes as good as when my Mom makes it!
As you can see from the ingredient list, this isn’t the most slimming meal to make. It would be best to serve it alongside a healthy salad or healthy soup for a bit of balance. My partner and I are trying our best to eat well, so I think an indulgence every now and then is well-deserved. However, I definitely suggest buying the low-sodium and low-fat ingredients while shopping for this recipe. Always use the ingredients that are right for you and your health!
Before diving into the recipe, I want to mention one last thing. It is completely understandable if you don’t want to worry about having to cook the chicken in addition to putting this recipe together. I understand! This is why I tend to use pre-cooked chicken to make it easier; it’s entirely up to you.
Easy Chicken Tetrazzini
Ingredients
12 oz. Linguine pasta
½ cup Butter, melted
20 oz. cream of mushroom soup (or cream of chicken if you don’t like mushrooms)
2 cups sour cream (Light/Low-Fat if desired)
½ cup low-sodium chicken broth
½ tsp black pepper
1-2 Cloves of Garlic, Minced (Or 1-3 Tsp. Garlic Powder)
¼ cup freshly chopped parsley, plus more for garnish
3-5 cups Pre-cooked chicken, shredded (Or, 2-3 Chicken breasts, cooked to your liking, also shredded)
2 cups mozzarella cheese, shredded
⅓ cup Parmesan cheese, grated
Optional: Mushrooms, Almond Slices, Bread Crumbs
Instructions
Heat oven to 350F. Cook linguine pasta until al dente. Lightly grease a 9×13″ casserole dish; set aside.
In a large bowl, combine melted butter, cream of mushroom soup, sour cream, chicken broth, salt, garlic powder, and black pepper. Whisk until smooth and combined.
Add in the freshly chopped parsley, cooked chicken, and drained, cooked pasta. Stir until combined. Pour creamy pasta mixture into the prepared casserole dish.
Sprinkle Mozzarella Cheese, Parmesan cheese, Breadcrumbs, and sliced almonds (if using), to cover the top. Cover with foil and bake for 25-30 minutes. Take it out, remove the foil and continue baking for approx. 5-10 minutes until it’s bubbly in the center. Enjoy!
Related:
Slow Cooker Chicken & Sweet Potatoes Recipe
