How to Make a Good Chicken Tetrazzini Casserole

by Contributor ; Updated September 28, 2017

Creamy soups make this recipe a breeze.

George Marks/Retrofile/Getty Images

Items you will need

  • 16 oz linguine
  • 1 tbsp. oil
  • 1 c. onions, chopped
  • 1 c. celery, chopped
  • 1 lb. mushrooms, sliced
  • 4 c. cooked chicken breasts, chopped
  • 2 cans cream of mushroom soup
  • 1 can cream of celery soup
  • 8 oz sour cream
  • 1 c. frozen peas
  • 2 c. freshly shredded Parmesan
  • 1/4 tsp.salt
  • 1/8 tsp. pepper

This chicken Tetrazzini is an easy one-dish dinner perfect for busy weeknights when you still want a nice, hot meal.

Step 1

Preheat the oven to 350 degrees F.

Step 2

Cook the linguine according to package directions. Drain the pasta and set it aside.

Step 3

Heat the oil in a small saucepan over medium-low heat. Add the onions and celery and saute for 2 minutes. Add the mushrooms and then saute until all of the vegetables are tender, about 5 minutes.

Step 4

Combine the sauteed vegetables in a large bowl with the chopped chicken, both cans of soup, sour cream, peas and one-half cup of the Parmesan cheese. Mix well and add salt and pepper to taste.

Step 5

Add the linguine to the bowl and toss evenly.

Step 6

Place the ingredients of the bowl into a greased 11-by-7-inch baking dish and sprinkle the top with the remaining Parmesan.

Step 7

Bake at 350 for about 30 minutes, until it is golden brown and the sauce bubbles. Remove and let cool for five minutes before serving.

Photo Credits

  • George Marks/Retrofile/Getty Images