Extra Creamy Gluten-Free Chicken Tetrazzini Casserole
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!
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.
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.
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.
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.
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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.
BOIL: Cover 1 ½ pounds chicken breasts with water and boil for 30 minutes. Drain, cool, and cut into pieces.
BAKE: Bake at 350ºF for 20-25 minutes or until internal temperature reaches 160ºF.
INSTANT POT: Place chicken breasts in instant pot with 1 cup of water or chicken broth. Cook at high pressure for 6 minutes and use natural release.
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.