Easy Creamy Chicken Tetrazzini Bake
Ingredients:
½ cup butter, melted
2 (10.5 ounce) cans cream of chicken soup
2 cups sour cream
½ cup chicken broth or stock
½ teaspoon salt
½ teaspoon black pepper
4 chicken breasts, cooked and chopped
16 ounces linguini, cooked according to package directions
2 cups mozzarella cheese, shredded
2 tablespoons grated parmesan cheese
Directions:
Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the melted butter, cream of chicken soup, sour cream, chicken broth, salt, and pepper. Stir until smooth and well-blended.
Add the cooked and chopped chicken, along with the cooked linguini, to the bowl. Toss everything together, ensuring that the pasta and chicken are evenly coated with the creamy sauce.
Pour the pasta mixture into the prepared baking dish. Top with shredded mozzarella and sprinkle grated parmesan over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Once baked, remove from the oven and let the dish sit for a few minutes before serving. Enjoy this creamy, comforting pasta bake!
Cooking Time: 40 minutes | Servings: 6 | Calories: 450 per serving