Easy Chicken Tetrazzini
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
1 pound linguine
1/2 cup butter, melted
10.5 ounce can cream of chicken soup
10.5 ounce can cream of mushroom soup
2 cups sour cream
1/2 cup low-sodium chicken broth
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 pound cooked chicken, chopped or shredded
1/2 cup frozen peas
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
Fresh chopped parsley, for garnish (optional)
Cook linguine pasta according to package instructions, until al dente.
Heat oven to 350 degrees F. Lightly coat a 9x13" casserole dish with non-stick spray, set aside.
In a large bowl, combine melted butter, soups, sour cream, chicken broth, garlic powder, salt, and black pepper. Whisk until smooth and combined.
Fold in chicken and peas until coated.Add pasta and toss to combine. Pour into prepared baking dish and sprinkle cheeses over the top.
Cover with foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until warmed through and cheese is melted. Remove from oven and garnish with parsley, if desired.
Calories: 660kcal | Carbohydrates: 52g | Protein: 35g | Fat: 34g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 852mg | Potassium: 642mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1936IU | Vitamin C: 1mg | Calcium: 270mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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