Chicken tetrazzini, simple dinner ideas

Are you looking for something simple and different to cook for dinner tonight? This easy recipe for chicken tetrazzini takes less than an hour and it's a creamy and cheesy delicious meal that your whole family will fall in love with.

Chicken TetrazziniPhoto byTaste of Home

This dish is said to be named after Luisa Tetrazzini who was a famous Italian opera star at the turn of the 20th century. Luisa was born in Florence, Italy. She made her American debut at the Tivoli as Gilda in Rigoletto on January 11, 1905, so in her honor, Chef Ernest Arbogast at the Palace Hotel named his signature baked chicken dish, chicken tetrazzini, after her.

INGREDIENTS:

• 1 - 16-oz package of linguine pasta
• 1 whole rotisserie chicken with meat removed and cut up
• 1 - 10.5 ounce can of cream of chicken soup
• 1 - 10.5 ounce can of cream of mushroom soup
• ⅓ cup of salted butter, melted
• ½ cup of chicken broth
• 1 - 16-oz container of sour cream
• ½ tsp of salt
• ½ tsp of black pepper
• ¼ tsp of garlic power
• ¼ cup parmesan cheese, grated
• 2 cups of mozzarella cheese, shredded
• 2 tsp of dried parsley

DIRECTIONS:

• Preheat the oven to 350 degrees.
• Lightly spray a 9 by 13-inch baking dish with cooking spray.
• Cook the pasta according to directions then drain.
• In a mixing large bowl, combine chicken, both of the soups, sour cream, butter, chicken broth, salt, black pepper and garlic powder then stir in the cooked pasta.
• Pour the mixture into the baking dish.
• Top pasta with both of the cheeses then the parsley.
• Cover with some aluminum foil.
• Bake the pasta for about for 30 minutes covered, then remove the foil and bake about 15 minutes, until the cheese has melted and is bubbly.
• Serve with some fresh garlic bread and enjoy!