Creamy Chicken Pasta Bake


  • 1/2 cup melted butter
  • 2 cans (10.5 oz) cream of chicken soup
  • 2 cups sour cream
  • 1/2 cup chicken stock or stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 Chickens breast, cooked and chopped
  • 16 ounces linguini, cooked according to package directions
  • 2 cups grated mozzarella
  • 2 tablespoons grated Parmesan


  • Preheat oven to 350°F (175°C) Preheat to.
  • In a large mixing bowl, combine melted butter, cream of chicken soup, sour cream, chicken broth, salt, and pepper. Stir until everything is well mixed.
  • Add the cooked and chopped chicken to the bowl and mix well to evenly coat the chicken.
    Pour the cooked linguini into a mixing bowl and stir until the pasta is completely incorporated into the sauce.
  • Transfer pasta and sauce mixture to a 9×13-inch glass baking dish.
  • Spread the grated mozzarella cheese evenly over the casserole and sprinkle the grated Parmesan cheese on top.
  • Bake in the preheated oven for 40 minutes, until the cheese is melted and the sauce is bubbling around the edges.
  • Let cool slightly before serving.
  • Prep time: 15 minutes |Cook time: 40 minutes |Total time: 55 minutes
    kcal: 645 kcal |Servings: 8

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