Go Back Email Link
Gluten-free chicken tetrazzini being scooped up showing off the pasta and creamy, cheesy sauce.

Gluten-Free Chicken Tetrazzini Casserole

Sara Vaughn
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.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course dinner, Main Course
Cuisine American
Servings 8

Ingredients
  

  • 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

Instructions
 

Cook the pasta.

  • Cook the pasta per the box instructions, drain and set it aside.
    1 Box Gluten-free Spaghetti

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.

  • Preheat the oven to 350 degrees.
  • Transfer the pasta mixture 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.

Bake the casserole.

  • Bake the chicken tetrazzini in the 350 degree oven for about 30 minutes or until the top is golden and sauce is bubbly.
  • Allow the casserole to cool for a few minutes before serving.
Keyword gluten free chicken pasta casserole, gluten free chicken spaghetti, gluten free chicken tetrazinni