Chicken tetrazzini

From the kitchen of Amber Pung of Freeport, Minnesota


1 pound linguini pasta, cooked
1/2 cup soft butter
4 chicken breasts, cooked and cut up
2 cans cream of chicken soup
2 cups sour cream
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons Parmesan cheese
2 cups mozzarella cheese, shredded

In a large bowl, combine butter, chicken, soup, sour cream, salt and pepper. Add cooked pasta and mix well. Pour mixture into greased 9-by-13 pan. Sprinkle cheeses on top. Bake at 350 degrees for 40-45 minutes.


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