Enjoy the ultimate comfort food with this easy, extra creamy recipe for gluten-free chicken tetrazzini. This family-friendly casserole combines tender bites of chicken (alternatively swap out leftover turkey or ham) with gluten-free noodles, mushrooms and covered in a velvety, cheesy cream sauce. Use the pro tips listed below to make a foolproof gluten-free chicken pasta bake without mushy results!

a spoon lifting out a serving of casserole.
If you are looking for a chicken tetrazzini casserole without mushy pasta that falls apart, check out my easy tips below. Homemade success every time!

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Best Gluten-Free Tetrazzini Recipe

Growing up, chicken tetrazzini was the dinner I looked forward to most. What kid wouldn’t love a pasta bake coated in a creamy cheese sauce with bites of chicken? I loved it so much, I wanted to create a gluten-free recipe just as good as the original!

Since transitioning to a GF diet and priding myself on laboriously testing recipes for the best gluten-free results, I’ve learned many tricks to transform my favorite dish into a gluten-free chicken tetrazzini so good it rivals my mom’s from-scratch recipe. (Shhh, don’t tell Mom I said that.)

Just like the original, this tetrazzini is made without cream of mushroom soup, which makes it easier to convert into a gluten-free casserole. However, the real magic comes from perfectly cooked GF pasta using hacks borrowed from foolproof gluten-free lasagna and cheesy chicken broccoli pasta bake.

Gluten-free noodles have a tendency to break down easily and become mushy, especially when they are baked like in tetrazzini recipes. So, what is the best way to avoid this?

Instead of boiling the pasta to al dente and then baking in the oven, I’ve found it’s better to just barely soften the gluten-free noodles in boiling water. Combine the partially-cooked noodles with the other tetrazzini components and finish in the oven. You will be left with perfect results every time!

I made this last night for company. Followed the recipe exactly and it was delicious! Lots of flavor. Kids and adults ate it up! I used a rotisserie chicken and it all came together very quickly. I paired it with some parmesan roasted green beans and garlic bread. Thank you for this recipe! I will be making it again.

—Jen

Ingredient Tid Bits

While the ingredients listed below are used to make a chicken tetrazzini bake, there are many easy adaptations, including dairy free, turkey tetrazzini, or even ham!

  • Chicken – Looking for gluten-free leftover chicken recipes? This is the perfect dish! You will need 3 cups cooked chicken, which can be baked chicken thighs, boneless, skinless breasts, a combination, or use rotisserie chicken.
  • Mushrooms – If you prefer to make tetrazzini without mushrooms, they may be omitted. Alternatively, add the mushrooms to half the casserole so dinner guests can choose their preference!
  • Half and half – Since gluten-free tetrazzini contains no canned soup, the cream sauce is made from scratch. For the creamiest results use half and half or whole milk. The fat adds flavor and thickens the homemade sauce.
  • Gluten-free flour – Use any preferred GF all-purpose flour blend to thicken the sauce.
  • Gluten-free noodles – For traditional tetrazzini use GF spaghetti or fettuccine. My preferred brand to use is Rummo Gluten-Free Spaghetti, with runner up being Barilla Gluten-Free. When boiling the pasta, cook for half the time directed on the package. It will finish cooking as the casserole bakes.
  • Cheese – A lot of the delicious flavor comes from the cheese! Use freshly grated mozzarella cheese and parmesan to make a smooth cheese sauce.

How to Make Gluten-Free Tetrazzini

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Prep the yummy components.

Making the casserole is more about prepping the parts of it – chicken, cream sauce, mushrooms and pasta. For a gluten-free baked pasta casserole, be sure to partially boil the noodles, drain, and then rinse in cold water to stop the cooking. This prevents the pasta from becoming mushy as it bakes.

Meanwhile, sauté mushrooms with minced garlic and chop the cooked chicken.

mushrooms, pasta, and chicken in separate bowls.

Now let’s make the sauce.

To make the cream sauce melt the butter in a medium saucepan. Whisk in the gluten-free flour and seasonings.

Slowly whisk in chicken broth and then white wine. Once it’s fully incorporated, whisk in the half and half and bring to a low boil. Continue to stir until thickened, about 5 minutes. Remove from the heat and stir some parmesan and grated mozzarella.

whisk in a saucepan making the sauce.
a spoon lifting out thickened white sauce.

Time to assemble.

You’re almost there! Now we just have to layer everything together in a 9X13 casserole dish. Start with a thin layer of sauce on the bottom of the casserole dish. Top with half the pasta, chicken, mushrooms, then pour over half the sauce.

Repeat with remaining pasta, chicken, mushrooms and sauce. Be sure all the pasta is completely covered with the sauce, using back of a spoon to press down if necessary. Sprinkle with the remaining cheese sprinkled over the top.

Bake, uncovered, for 30-40 minutes, or until hot and bubbly throughout. If desired, broil for 1-2 minutes to brown cheese. Time to dig in!

chicken, mushrooms and noodles layered on top.
Sauce over the mushrooms in the casserole dish.
unbaked tetrazzini.
tetrazzini in a white casserole dish with a blue napkin next to it.
While it’s simple enough to prepare for a weeknight meal, use the make-ahead tips in the recipe below to make tetrazzini casserole a breeze for company as well.

How To Avoid Mushy GF Pasta in Casseroles

When making a gluten-free pasta bake the number one complaint is mushy noodles, but it’s easy to avoid using these simple tips.

Next, you’ll want to boil the noodles for only half the time called for on the package. Drain and rinse in cold water to stop the cooking. Don’t worry about undercooking because the pasta softens to a perfect texture as it bakes in the cream sauce.

This technique works particularly well for baked pasta recipes, like tetrazzini and easy gluten-free spaghetti bake with sausage.

Tetrazzini with Turkey or Ham

Have leftover Thanksgiving turkey or Christmas ham? It’s easy to swap out the meat to make a turkey tetrazzini or a casserole with ham. The recipe will remain the same, but instead of 3 cups cooked chicken you will need an equal amount of cooked and chopped turkey or ham.

Bonus Tips and Shortcuts

  • Looking to save time? Use rotisserie chicken, canned mushrooms, or cook sauce ahead of time and refrigerate. Gently rewarm to loosen the sauce before layering with the other components.
  • When making GF tetrazzini, do not boil the noodles to fully cooked, only half the time, drain, and rinse in cold water. This is especially important to avoid mushy results!
  • The casserole can be made ahead of time. Cover securely, making sure everything is cooled first, and refrigerate. Add 10 minutes to baking time.
  • Leave out the mushrooms or add frozen and thawed peas when layering the casserole.
  • If you do not have white wine on hand, or prefer not to use it, replace the amount with additional GF chicken broth.
a serving of chicken tetrazzini on a white plate.
Tender gluten-free pasta, tender chicken and mushrooms in a velvety, creamy sauce. How can it not be love at first bite?

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a spoon lifting out a serving of casserole.
4.14 stars (44 ratings)

Extra Creamy Gluten-Free Chicken Tetrazzini Casserole

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8 servings
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Enjoy the ultimate comfort food with this easy, creamy recipe for gluten-free chicken tetrazzini. This family-friendly casserole combines tender bites of chicken (alternatively swap out leftover turkey or ham) with gluten-free noodles, mushrooms and covered in a velvety, cheesy cream sauce. Use the pro tips listed below to make a foolproof gluten-free chicken pasta bake without mushy results!
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Ingredients
 

Equipment

Instructions
 

  • Begin by cooking the chicken and partially boiling the noodles. Cook for half the time directed on the package, drain, and then rinse in cold water to stop the cooking. This prevents the pasta from becoming mushy as it bakes. Preheat the oven to 350ºF.
    3 cups cooked and chopped chicken, 12 ounces gluten free spaghetti noodles
  • Meanwhile, sauté mushrooms in 1 tablespoon butter over medium high heat for 5-7 minutes, or until the liquid evaporates. Add the garlic, cook for 30 seconds longer and set aside.
    1 pound mushrooms, 3 cloves garlic, 1 tablespoons unsalted butter
  • To make the cream sauce melt the remaining 4 tablespoons butter in a medium saucepan. Whisk in the gluten-free flour, dried basil, dried oregano, garlic powder, nutmeg, salt, and pepper cook for 30 seconds.
    ⅓ cup gluten free all-purpose flour, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ⅛ teaspoon ground nutmeg, ¾ teaspoon salt, ⅛ teaspoon pepper, 4 tablespoons unsalted butter
  • Slowly whisk in chicken broth and then white wine. Once it's fully incorporated, whisk in the half and half. Bring to a low boil and continue to stir until thickened, about 5-7 minutes. Remove from the heat and stir in ½ cup parmesan and ½ cup mozzarella. Set aside.
    2 cups gluten-free chicken broth, ¼ cup dry white wine, 2 cups half and half, 1 ½ cup freshly grated mozzarella, ¾ cup freshly grated Parmesan cheese
  • Spread about ½ cup sauce on bottom of a 9X13 casserole dish. Top with half of the partially-cooked pasta, half the chicken, and half the mushroom / garlic mixture. Repeat with remaining pasta, chicken, mushrooms and sauce. Be sure all the pasta is completely covered with the sauce, using back of a spoon to press down if necessary. Sprinkle with 1 cup mozzarella cheese and ¼ cup parmesan cheese over the top.
  • Bake, uncovered, for 30-40 minutes, or until hot and bubbly throughout. If desired, broil for 1-2 minutes to brown cheese.

Notes

 
Methods For Cooking Chicken
You will need 3 cups cooked, chopped chicken. This equals about 1 ½ pounds raw chicken breasts or boneless skinless thighs. Choose any preferred way of cooking the chicken, or substitute store bought rotisserie chicken.
Dairy-Free Modification
You will need to replace the butter with a non-dairy substitute. I recommend using plant based butter sticks, such as Earth Balance.
For the half and half, I don’t recommend swapping out a non-dairy milk because the sauce will be too thin. Instead use a dairy-free heavy cream, which also doesn’t add unwanted flavors, such as coconut.
Lastly, replace the mozzarella and parmesan cheese with dairy-free mozzarella. There’s no need to buy an extra dairy-free parmesan. Simply omit the parm and add a little additional mozzarella when topping the casserole.
 
Storing, Freezing, and Reheating
Store leftovers in a refrigerated airtight container up to 4 days. To reheat individual portions, warm in the microwave at 50% power until heated through. This will prevent it from drying out.
Tetrazzini casserole is also freezer-friendly. For a make-ahead meal make sure it has cooled completely before wrapping the unbaked dish. Wrap with plastic wrap and then cover with foil to protect it from freezer burn. Freeze up to 3 months.
To reheat, thaw the casserole overnight in the refrigerator. Remove the plastic wrap and recover with the foil. Bake for half the time with the foil and then uncover for the remaining time. Add 10-20 minutes more, or until casserole is hot throughout and bubbling.

 

 

Calories: 498kcal, Carbohydrates: 42g, Protein: 28g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 102mg, Sodium: 917mg, Potassium: 533mg, Fiber: 2g, Sugar: 4g, Vitamin A: 679IU, Vitamin C: 3mg, Calcium: 276mg, Iron: 2mg
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