Chicken tetrazzini casserole is a wonderfully easy weeknight dinner that you can put together in no time. This deliciously creamy pasta casserole will be your new favorite!
I love this chicken tetrazzini casserole. It is so full of wonderfully creamy flavor and still a hearty pasta dish that will fill you up on those cold winter nights.
This is a great dish to make up when you have leftover chicken from another meal that you can use so it doesn’t go to waste. It doesn’t have to be only chicken either you can also use shredded turkey too if you have some that you froze from Thanksgiving or if you make another turkey for the upcoming holidays.
Ingredients
- 16 ounces pasta linquine
- 6 Tablespoons butter
- 6 Tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- dash cayenne pepper
- 2 (14.5) ounce chicken broth canned
- 1 cup half and half
- 5 boneless chicken breasts cooked and shredded
- 1 cup fresh mushrooms sliced
- 4 ounces pimentos diced and drained
- ¼ cup fresh parsley chopped
- ½ cup grated Parmesan cheese
- ½ cup shredded Mozzarella cheese
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| Chicken Tetrazzini Casserole Recipe |
Instructions
- Preheat oven to 350 degrees.
- Cook linguine as directed on package. While it cooks, melt butter over medium heat in a large saucepan. When the butter is completely melted, stir in the flour, salt, pepper, and cayenne pepper until mixture is smooth.
- Carefully pour in the broth, stirring as you pour it in. Bring to a boil and cook for 1-2 minutes or until mixture is thickened. Remove saucepan from stove top and stir in half-and-half.
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Full recipe source: https://www.sixsistersstuff.com/
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