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Chicken Tetrazzini

August 16, 2020 By Tessa White-Diemand

Ingredients:

  • 1 (16-oz) package linguine pasta
  • 1 whole roasted Diemand Farm chicken, deboned and meat cut up
  • 1 (10.75-oz) can cream of chicken soup
  • 1 (10.75-oz) can cream of mushroom soup
  • 1 (16-oz) container sour cream
  • ⅓ cup butter melted
  • ½ cup Diemand Farm chicken broth
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp garlic powder
  • ¼ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 tsp dried parsley

Instructions:

  1. Preheat oven to 300ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
  2. Cook pasta according to package directions. Drain.
  3. In a large bowl, combine chopped chicken, soups, sour cream, butter, broth, salt, pepper, garlic powder. Stir in cooked pasta.
  4. Pour mixture into prepared baking dish. Top with cheeses and parsley. Cover with aluminum foil.
  5. Bake covered for 45 minutes. Remove foil and bake an additional 10 to 15 minutes, until bubbly and cheese is melted.

Filed Under: Recipes

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