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Chicken Tetrazzini Recipe

Creamy Chicken Tetrazzini Recipe for Ultimate Comfort Food

This Chicken Tetrazzini Recipe is the ultimate comfort food with creamy, cheesy flavors and gluten-free ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups cooked and chopped chicken Use leftover chicken or rotisserie for convenience.
  • 12 ounces gluten-free spaghetti noodles Barilla brand is recommended.
  • 5 tablespoons unsalted butter Split between sautéing mushrooms and making sauce.
  • 1 pound mushrooms Use your favorite variety.
  • 3 cloves garlic Minced for flavor.
For the Cream Sauce
  • ⅓ cup gluten-free all-purpose flour Select a blend ideal for baking.
  • 1 teaspoon dried basil Fresh herbs can also be used.
  • 1 teaspoon dried oregano Adds Italian flair.
  • ½ teaspoon garlic powder
  • ⅛ teaspoon ground nutmeg Lends warmth and sweetness.
  • ¾ teaspoon salt Adjust according to taste.
  • ⅛ teaspoon pepper Use freshly ground for better flavor.
  • 2 cups gluten-free chicken broth Homemade or store-bought is fine.
  • ¼ cup dry white wine Optional.
  • 2 cups half and half Consider dairy-free heavy cream as an alternative.
  • 1½ cups freshly grated mozzarella Divided for topping.
  • ¾ cup freshly grated Parmesan cheese Divided for topping.

Equipment

  • Oven
  • Large pot
  • Large skillet
  • medium saucepan
  • casserole dish

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350ºF (175ºC). Prep chicken, ensuring it's cooked and chopped into bite-sized pieces.
  2. Boil a large pot of water, adding a pinch of salt. Cook the gluten-free spaghetti noodles for half the package time. Drain and rinse under cold water.
  3. In a large skillet, melt 1 tablespoon of unsalted butter. Sauté the sliced mushrooms for 5-7 minutes, then add minced garlic and cook for 30 seconds.
  4. In a medium saucepan, melt the remaining 4 tablespoons of butter and whisk in flour, basil, oregano, garlic powder, nutmeg, salt, and pepper to create a roux.
  5. Slowly whisk in chicken broth and white wine (if using). Stir in half and half and bring to a gentle boil, cooking until thickened. Add mozzarella and Parmesan until melted.
  6. In a casserole dish, spread ½ cup of the creamy sauce on the bottom. Layer half of the noodles, chicken, and mushroom mixture. Repeat layers, finishing with sauce on top.
  7. Sprinkle remaining mozzarella and Parmesan cheese on top. Bake uncovered for 30-40 minutes until hot and bubbly.
  8. For a golden topping, broil for the last 1-2 minutes, watching closely to avoid burning.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 6mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is also an option; wrap tightly and consume within 3 months.

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