If it were up to me, I'd have this creamy dish all the time.

Chicken Tetrazzini is a dish that brings back memories of Sunday dinners at Grandma's house, where the kitchen was filled with the comforting aroma of creamy, cheesy goodness. Originating from the early 20th century, this classic American casserole is named after the Italian opera singer Luisa Tetrazzini. It's a dish that combines the best of both worlds: the heartiness of Midwestern cooking and the elegance of Italian cuisine. Using cream of chicken soup and linguine, this version is both simple and satisfying, perfect for a cozy family meal or a potluck gathering.
This creamy chicken tetrazzini pairs beautifully with a crisp green salad dressed in a light vinaigrette, which provides a refreshing contrast to the richness of the dish. A side of garlic bread or warm dinner rolls is perfect for soaking up the delicious sauce. For a touch of color and sweetness, consider serving with steamed green beans or roasted carrots.
Creamy Chicken Tetrazzini
Servings: 6
Ingredients
12 oz pasta of choice
2 cups cooked chicken, shredded
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup chicken broth
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 cup butter
1 small onion, finely chopped
1 cup sliced mushrooms
1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup chopped fresh parsley (optional)
Directions