Southern Gluten-Free Chicken Tetrazzini Casserole
This southern chicken tetrazzini is the ultimate chicken spaghetti, a mixture of chicken and pasta in a creamy, cheesy sauce; it's the ultimate comfort food in a gluten-free chicken casserole.
- 1 Box Gluten-free Spaghetti
- 4 Cups Diced or Shredded Chicken
- 1 ½ Cups Sliced Mushrooms
- 2-3 Cloves Garlic minced
- 1 ½ Cups Peas
- 6 Tablespoons Butter divided
- ¼ Cup Cornstarch or Arrowroot Starch
- 2 ½ Cups Chicken Stock
- 1 ½ Cups Heavy Cream
- ¾ Cup Sour Cream
- 1 Tablespoon Lemon Juice
- 1 ½ Cups Shredded Mozzarella
- ¼ Cup Parmesan
- 1 Cup Gluten-free Breadcrumbs
- 2 Teaspoons Salt
- 1 Teaspoon Pepper
- 2 Teaspoons Parsley
Cook or Shred the chicken/ turkey.
If you are using raw chicken, dice the chicken and cook it in a skillet with a bit of olive oil, salt, pepper, garlic, and parsley over medium-high heat until the chicken is cooked through.
4 Cups Diced or Shredded Chicken
Remove the chicken from the skillet and set it aside.
If you are using a rotisserie or leftover chicken, shred the chicken and set it aside.
Saute the mushrooms.
In the same skillet, saute the sliced mushrooms. Once the mushrooms start to brown, add the minced garlic and let it cook for another 1-2 minutes.
1 ½ Cups Sliced Mushrooms, 2-3 Cloves Garlic
Remove the mushrooms from the skillet and set them aside with the chicken.
Make the creamy pasta sauce.
In the skillet over medium heat add 4 tablespoons of the butter and let it melt.
6 Tablespoons Butter
Whisk in the cornstarch and about a cup of the chicken stock until no lumps remain.
2 ½ Cups Chicken Stock, ¼ Cup Cornstarch or Arrowroot Starch
Slowly whisk in the remaining stock and cream and let the sauce thicken a bit.
2 ½ Cups Chicken Stock, 1 ½ Cups Heavy Cream
One it has started to thicken add in the lemon juice, sour cream, and spices.
¾ Cup Sour Cream, 1 Tablespoon Lemon Juice, 2 Teaspoons Salt, 1 Teaspoon Pepper, 2 Teaspoons Parsley
Add the chicken and vegetables to the sauce.
With the sauce add back in the chicken, mushrooms, peas, and half the mozzarella cheese.
4 Cups Diced or Shredded Chicken, 1 ½ Cups Sliced Mushrooms, 1 ½ Cups Peas, 1 ½ Cups Shredded Mozzarella
Toss the pasta into the sauce and mix till combined.
Transfer the pasta to a baking dish.
Top the chicken casserole.
In a small bowl melt the remaining 2 tablespoons of butter.
6 Tablespoons Butter
Toss the breadcrumbs into the melted butter along with the parmesan cheese.
1 Cup Gluten-free Breadcrumbs, ¼ Cup Parmesan
Sprinkle the top of the chicken tetrazzini with the remaining mozzarella chicken and then with the breadcrumb mixture.
Can you make this creamy chicken pasta ahead of time?
Yes, this gluten-free chicken tetrazzini is the perfect make-ahead meal. Make the casserole as directed and then cover it before placing it in the fridge for up to 48 hours before baking.
Can you freeze chicken tetrazzini?
Yes, just like with making it ahead of time, this gluten-free creamy chicken casserole can be covered and frozen for up to 2 months. When you are ready to eat it, let it defrost in the fridge overnight before baking according to the directions.
Storing this leftover chicken spaghetti.
Let the chicken tetrazzini and then store in the fridge for up to 3 days. You can warm the leftover chicken spaghetti in the microwave or place it back in the oven at 350 degrees until it's warmed through.