Creamy Chicken Tetrazzini

Prep:

15 m

Cook:

1 h 0 m

Ready in:

1 h 15 m

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Another easy and delicious casserole for a chilly night!

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Servings: 8

Linguine pasta

1 (16 oz.) package

Rotisserie chicken

1, whole, meat removed and chopped

Cream of chicken soup

1 (10.75 oz.) can

Cream of mushroom soup

1 (10.75 oz.) can

Sour cream

1 (16 oz.) container

Butter

1/3 cup, melted

Chicken broth

½ cup

Salt

½ tsp.

Pepper

½ tsp.

Garlic powder

¼ tsp.

Parmesan cheese

¼ cup, grated

Mozzarella cheese

2 cups, shredded

Dried parsley

2 tsp.

Heat the oven to 350° F/150° C/Gas Mark 2.
Prepare a 13x9 baking dish and spray it with cooking spray lightly.
Prepare linguine according to the package directions and drain.
Combine the next nine ingredients (from chicken to garlic powder) in a large bowl, add them to the pasta, and stir well.
Pour the mixture into the baking dish, top it with mozzarella and parsley, and cover with foil.
Bake for 45 minutes, discard the foil, and bake for 10 to 15 more minutes until cheese melts and the casserole is bubbly.

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