Chicken Tetrazzini
A comforting baked pasta with fettuccine, rotisserie chicken, and a luscious creamy sauce made with cream cheese and sour cream.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Pasta pot and colander
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 16 oz fettuccini
- 2 10.5 oz each cans cream of chicken soup
- 1 8 oz block cream cheese, softened
- 5 garlic cloves peeled and minced
- 1 c sour cream
- 1 ½ c chicken broth
- 1 t Italian seasoning
- ½ t pepper
- 1 rotisserie chicken shredded
- 2 c mozzarella cheese shredded
- 2 c cheddar cheese shredded
Instructions
- Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
- Cook fettuccini according to package directions until al dente. Drain and set aside.
- In a large bowl, whisk together cream of chicken soup, sour cream, chicken broth, Italian seasoning, and pepper until smooth.
- Add softened cream cheese and whisk until creamy.
- Stir in shredded chicken, half of the mozzarella and cheddar, and cooked fettuccini. Toss gently to coat.
- Pour into prepared baking dish and top with remaining cheese.
- Bake for 35 minutes, until cheese is melted and lightly browned.
- Cool for 5 minutes before serving.
Tried this recipe?Let us know how it was!