Chicken Tetrazzini


Enjoy the ultimate comfort food with this easy, creamy recipe for gluten-free chicken casserole. This family-friendly tetrazzini combines chicken with gluten-free noodles, mushrooms and creamy sauce."

– Mamagourmand


Chicken | Half & Half GF Spaghetti Butter | White Wine Mushrooms Garlic | Chicken Broth GF Flour | Mozzarella Basil | Oregano Garlic Powder Nutmeg | Parmesan

Saute the mushrooms, chop cooked chicken, and partially cook the noodles before making the cream sauce.

Let's Make It!

Whisk the broth with melted butter, flour, and seasonings.

Slowly whisk in chicken broth and white wine. Then whisk in the half and half. Bring to a low boil and continue to stir until thickened, Then mix in the cheeses.

Spread a little sauce on bottom of a casserole dish. Top with half of the pasta, half the chicken, and half the mushrooms. Repeat with remaining pasta, chicken, mushrooms and sauce.

Put the dish in the oven and bake until the cheese on top is melted.

Why partially boil GF pasta ?

When baking gluten-free pasta, it has a tendency to get mushy and overcooked. Therefore, partially boil the pasta first and then it will finish cooking in the oven.

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