Chicken Tetrazzini
This delicious and easy dish of chicken and creamy pasta comes together with just a few pantry staples.
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
Instructions
- Preheat the oven to 350°
- Cook linguine 1-2 minutes short of package directions, so they are perfectly al dente. Drain and add back to pot.
- 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.
- 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.
- Pour pasta into a greased 13x9 casserole dish and top with cheese.
- Bake for 35-40 minutes or until the cheese is beginning to brown and bubble.
- Serve immediately