Extra Creamy Gluten-Free Chicken Tetrazzini Casserole

Updated at: Mon, 25 Nov 2024 09:52:05 GMT

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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