Ingredients
Scale
- 1/2 cup (1 stick) butter, melted 🧈
- 2 (10.5 oz) cans cream of chicken soup 🥫
- 2 cups sour cream 🥣
- 1/2 cup chicken broth or stock 🍲
- 1/2 teaspoon salt 🧂
- 1/2 teaspoon black pepper 🌶️
- 4 cooked chicken breasts, chopped 🍗
- 16 ounces linguine, cooked according to package directions 🍝
- 2 cups shredded mozzarella cheese 🧀
- 2 tablespoons grated Parmesan cheese 🧀
- Fresh parsley, chopped (optional) 🌿
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the melted butter, cream of chicken soup, sour cream and chicken broth until smooth.
- Season the sauce with salt and black pepper, then stir in the chopped cooked chicken.
- Add the cooked and drained linguine to the bowl and toss gently so the pasta is evenly coated with the sauce.
- Transfer the pasta mixture into a 9×13-inch (23×33 cm) baking dish, spreading it into an even layer.
- Sprinkle the shredded mozzarella evenly over the top, then finish with the grated Parmesan.
- Bake uncovered in the preheated oven for about 40 minutes, until the cheese is melted and the sauce is bubbling around the edges.
- Remove from the oven and let rest for 5–10 minutes to set slightly.
- Serve warm, garnished with chopped parsley and extra Parmesan if desired.