Chicken Tetrazzini

chicken tetrazzini
Chicken Tetrazzini
Makes 6 to 8 servings
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  1. 1/4 cup butter
  2. 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon ground black pepper
  5. 1 onion, chopped
  6. 2 cloves garlic, minced
  7. 2 (10 3/4-ounce) cans cream of mushroom soup
  8. 1 (5-ounce) package shredded Parmesan cheese
  9. 1 cup frozen peas
  10. 1 cup sour cream
  11. 1/2 cup water
  12. 12 ounces linguine, cooked according to package directions
  13. 3/4 cup crushed buttery round crackers
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. In a large skillet, melt butter over medium heat. Sprinkle chicken with salt and pepper. Add chicken, onion, and garlic to skillet, and cook for 6 to 8 minutes or until chicken is done. Stir in soup and next 4 ingredients. Stir in linguine until well combined. Pour mixture into prepared pan, and sprinkle with crushed crackers.
  3. Bake for 30 to 40 minutes or until hot and bubbly.
  1. Casserole can be assembled, covered, and refrigerated overnight. Uncover and let stand at room temperature for 30 minutes before baking as directed.
Paula Deen Magazine