Easy Chicken Tetrazzini Bake (Print Version)
# Ingredients:
01 -
120 grams unsalted butter, melted
02 -
600 grams canned cream of chicken soup
03 -
480 grams sour cream
04 -
120 millilitres chicken broth
05 -
0.5 teaspoon fine salt
06 -
0.5 teaspoon ground black pepper
07 -
4 cooked chicken breasts, chopped
08 -
450 grams linguini, cooked as per package
09 -
200 grams mozzarella cheese, shredded
10 -
2 tablespoons grated parmesan cheese
# Instructions:
01 -
Preheat oven to 175°C.
02 -
In a large mixing bowl, blend the melted butter, cream of chicken soup, sour cream, chicken broth, salt, and black pepper until fully incorporated.
03 -
Fold in the cooked, chopped chicken breast and combine thoroughly.
04 -
Add the cooked linguini to the bowl and gently toss until evenly coated with the sauce.
05 -
Transfer the pasta mixture to a 23x33 centimetre glass baking dish, spreading it evenly.
06 -
Scatter the shredded mozzarella cheese uniformly atop the casserole and sprinkle with the grated parmesan cheese.
07 -
Place in the oven and bake at 175°C for 40 minutes, or until cheese is fully melted and the sauce is bubbling around the edges.
08 -
Let cool slightly before serving for best consistency.
# Notes:
01 -
Ensure chicken is fully cooked and cooled before slicing to maintain moist texture.