Easy Chicken Tetrazzini

Born and raised in New Orleans, Louisiana (known for some of the best food in the world) I have a mixture of personal recipes as well as some favorites I've found along the way.

Chicken Tetrazzini is a pasta bake casserole made with diced up chicken or turkey (or even seafood) in a creamy, cheesy based sauce. This easy lusciously creamy and cheesy pasta casserole is ready in less than an hour and it’s an absolute crowd pleaser! Plus, it doesn’t hurt that you can serve a large family for cheap with this chicken tetrazzini.
There are other variations but went for more of a chicken alfredo casserole vibe.

16 oz linguini you can also use fettucini, spaghetti, bucatini, etc.

¼ cup butter softened for buttering the casserole dish

1 rotisserie chicken, shredded

2 cups mozzarella cheese, shredded

1 cup cheddar cheese, shredded

¼ cup parmesan cheese, grated

subheading: Tetrazzini Sauce Base:

2 10.5 oz cans cream of chicken condensed soup

1 block cream cheese, softened make sure it's soft enough to be whisked in the sauce

5 garlic cloves, minced

1 cup sour cream

1.5 cups chicken broth

1 tsp dried parsley plus more for topping

½ tsp pepper

1 tsp italian seasoning

Directions at badbatchbaking.com

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