Chicken Tetrazzini

By ccavaletti

Ingredients

• 1 pkg linguini
• 1-1/2 lbs boneless, skinless chicken breasts, cut into 1 inch cubes
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 c butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 (10-3/4 oz) cans cream of mushroom soup
• 1 (5 oz) pkg shredded Parmesan cheese
• 1 c sour cream
• 1 c frozen green peas, thawed
• 3/4 c coarsely crushed round butter crackers

Details

Servings 6

Preparation

Step 1

Prepare linguini according to package directions, and keep warm. Preheat oven to 350º. Spray a 13x9-inch baking dish with nonstick cooking spray. Season chicken with salt and pepper.

In a large skillet, melt butter over medium heat. Add chicken, onion, and garlic, and cook, stirring often, for 6 to 8 minutes or until chicken is cooked through. Stir in soup, cheese, sour cream, and 1/2 c water. Stir in peas. Remove from heat.

Add linguini, tossing gently to coat. Spoon mixture into prepared baking dish. Sprinkle with crushed crackers. Bake for 30 to 40 minutes or until hot and bubbly.

Note: This dish can be prepared ahead. Store the unbaked casserole, covered, in the refrigerator for up to 1 day or in the freezer for up to 1 month.