Chicken Tetrazinni

Chicken Tetrazzini

 

Sometimes we run late. Sometimes we are busy. Sometimes we forget we have to bring a covered dish to a function!

No?

Well, maybe just me then.

For occasions when you find yourself pressed for time and no idea what to make, keep this Chicken Tetrazzini recipe on hand. The warm, creamy noodles topped with bubbly melted cheese are not to be missed. You can pair it with a nice side salad so you can feel better about the carbs.  Or not. I won’t judge.

 

All you need are the following ingredients:

16 oz linguini, cooked

½ cup butter, softened

4 chicken breasts, cooked, diced (I cooked several in my slow cooker earlier in the week for wraps, so I shredded mine)

2 cans cream of chicken soup (I used the herbed version)

2 cups sour cream

1 tsp kosher salt

½ tsp ground pepper

½ cup chicken broth

2 TB parmesan cheese

2 cup shredded mozzarella

 

Boil the noodles according to package directions. Once they are done, drain the pot of water and add the butter. You can stir the noodles around a bit to get the butter melting.

Add the chicken, cream of chicken soup, and sour cream. Mix around until noodles are coated. Salt and pepper to taste.

Lightly grease a 9 x 13 pan and dump the noodle mixture in. Spread the mixture around until level and then pour the Chicken Broth over the surface. Sprinkle on the Mozzarella cheese then the Parmesan cheese and you are done with the prep work.

Cook in the oven on 375˚ until the cheese gets bubbly and golden brown. Take out of the oven and serve warm.

 

 

Doesn’t that look yummy!

This dish can easily be made up to bring to a friend or function. Just prepare it in your That’s My Pan™ and cover it with your personalized lid, then warm it up later.

 

Leave us a comment below and tell us how it turned out!

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