Ina Garten Chicken Tetrazzini Recipe
Ina Garten's chicken tetrazzini is loaded with creamy texture, savory richness, and just the right amount of crunch on top!The trick is to toast the breadcrumbs before adding them so they stay crisp even after baking.I use a mix of cremini mushrooms and shallots for a deeper base—skip white button mushrooms if you can.Shredding the chicken instead of cubing it helps it soak in the sauce better and spreads it more evenly.I enjoy how the whole thing bakes into a cohesive dish without turning gummy or overly thick!
Servings: 8
Ingredients
- 4 cups Chicken Breast cooked, shredded or chopped
- 1 lb Linguini Pasta
- 2 cans Cream of Chicken Soup 10.5 oz. each
- 1 cup Chicken Broth
- 8 oz Mushrooms sliced
- 1 cup Sour Cream
- 1 cup Parmesan Cheese grated
- 1 cup Mozzarella Cheese shredded
- 1 Onion chopped
- 3 tbsp Butter
- 1 tsp Garlic Powder
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
Instructions
- Heat your oven to 350°F. Lightly grease a 9x13-inch baking dish—nothing fancy, just enough so things don’t stick.
- Boil the linguini in salted water until just al dente, about 8 minutes. Drain and set aside. Don’t let it get too soft.
- While the pasta’s going, sauté the onion and mushrooms in butter over medium heat. Five minutes should do it—they’ll get soft and smell amazing.
- Toss the cooked pasta, sautéed veggies, chicken, cream of chicken soup, chicken broth, sour cream, garlic powder, salt, and pepper together in a big bowl.
- Mix in half the Parmesan and mozzarella. Scoop the whole thing into your prepared dish.
- Sprinkle the rest of the mozzarella and Parmesan over the top.
- Bake it uncovered for 35–40 minutes, until you see bubbling and a golden top.