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Chicken Tetrazzini

This delicious and easy dish of chicken and creamy pasta comes together with just a few pantry staples.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Entree, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 16 oz dry linguine
  • 1 white onion diced
  • 3 cloves garlic minced
  • 1 lb boneless skinless chicken cut in ½in cubes
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp dried parsley
  • salt and pepper to taste
  • 10.5 oz cream of chicken soup
  • 10.5 oz cream of mushroom or cheddar soup
  • 16 oz sour cream
  • ½ cup chicken stock
  • 6 tbsp melted butter
  • 2 cup grated mozzarella

Method
 

  1. Preheat the oven to 350°
  2. Cook linguine 1-2 minutes short of package directions, so they are perfectly al dente. Drain and add back to pot.
  3. Meanwhile, in a saute pan, cook onions and garlic in a drizzle of olive oil until translucent, about 3-4 minutes. Add in chicken, onion powder, garlic powder, oregano, parsley, and salt and pepper. Cook until chicken is no longer pink, about 5-6 minutes.
  4. Add chicken to the pot with pasta. Add in cream of chicken, cream of mushroom (or cheddar), sour cream, chicken stock and butter. Mix until all ingredients are combined.
  5. Pour pasta into a greased 13x9 casserole dish and top with cheese.
  6. Bake for 35-40 minutes or until the cheese is beginning to brown and bubble.
  7. Serve immediately