Gluten-Free Chicken Tetrazzini
Published Jun 28, 2021
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This Gluten-Free Chicken Tetrazzini recipe is a delicious casserole dinner that will satisfy the whole family!
Chicken Tetrazzini
Ingredients
- 12 ounces (340 g) gluten-free spaghetti
- 4 tablespoons (60 g) unsalted butter
- 1 cup (115 g) diced onion
- 16 ounces (454 g) mushrooms, , sliced
- 2-4 cloves garlic, , minced
- ¼ cup (60 mL) dry sherry
- ¼ cup (30 g) gluten-free all-purpose flour
- 2½ cups (600 mL) low-sodium gluten-free chicken broth
- 1¼ cups (300 mL) evaporated milk
- 1 teaspoon (6 g) kosher or fine sea salt
- ½ teaspoon (1.2 g) freshly ground black pepper
- 4 cups (560 g) shredded gluten-free rotisserie chicken
- ½ cup (50 g) freshly grated Parmesan cheese
- 1 cup (100 g) mozzarella cheese
- Fresh parsley, , chopped
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch pan with butter or gluten-free nonstick spray.
- Cook the spaghetti in salted water until al dente, according to the package directions. Drain, rinse with cold water, and set aside.
- Melt the butter in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 2 minutes. Add the mushrooms and cook until softened. Add the minced garlic and cook until fragrant, about 1-2 minutes.
- Stir in the dry sherry and cook until it’s mostly evaporated. Sprinkle the flour over the mushrooms/onions and stir to coat. Cook for 1 minute.
- Slowly stir in the chicken broth, evaporated milk, salt, and pepper. Stir until the sauce starts to thicken. If you draw your finger through the sauce on the back of the spoon, it should hold the line.
- Stir in the chicken and Parmesan cheese. Add the spaghetti and toss to coat with the sauce. Transfer to the prepared baking dish and spread evenly in the pan. Top the casserole with the mozzarella cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 5-10 minutes or until bubbly and the cheese is melted. Serve immediately. Garnish with fresh parsley before serving, if desired.
Notes
- I used a mix of cremini and gourmet mushrooms.
- Half-and-half can be subbed for the evaporated milk.
- You can use more than 1 cup of mozzarella, if desired.
- Colby Jack or Monterey Jack can be subbed for the mozzarella.
Nutrition
Calories: 677kcalCarbohydrates: 50gProtein: 56gFat: 28gSaturated Fat: 13gTrans Fat: 1gCholesterol: 179mgSodium: 1375mgPotassium: 588mgFiber: 3gSugar: 9gVitamin A: 482IUVitamin C: 10mgCalcium: 310mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This was quite good! I didn’t have dry sherry and truly missed its mellow flavor. Used the greatest GF spaghetti I’ve found – Rummo brand and it held up very well, did not soak up the liquid like other brands do! Key. I did add a splash more chicken broth and a splash more half & half to the finished sauce, because I had 2-1/2# of chicken. I will make this again, and again!
This is a keeper! Recipe turned out prefect and leftovers work very well.