I found and made over a classic appealing dish today – gluten free chicken tetrazzini casserole. Traditional chicken or turkey tetrazzini is apparently made with heavy cream, but that’s a little too much for us.
This recipe is still pretty rich, but there are some simple ways to cut down the fat content (and the calories). I’ll show you what I did and what you could do to lighten it up. As I make this more frequently, I’ll continue to update the options.
Also note that you could easily add vegetables to this. I’ve seen mushrooms, bell peppers, peas, onions, garlic, and celery. You can also substitute turkey or even tuna meat for the chicken. It’s completely up to you how or if you embellish this basic recipe.
Adapted from this original recipe on AllRecipes
Gluten Free Chicken Tetrazzini Casserole
1 pound cooked and drained gluten free spaghetti (I use Tinkyada )
4 cups cooked cubed chicken (or turkey)
4 Tbl butter
4 Tbl gluten free flour (I use Better Batter)
4 tsp/cubes chicken bouillon (I use Herb-Ox)
2 1/2 cups milk (can use skim here)
2 cups water
1/4 cup butter (could omit to lighten recipe)
1/4 – 1/2 cup shredded Cheddar or parmesan cheese (enough to cover top of casserole)
What You’ll Need
Medium saucepan, whisk, 9×13 casserole dish, shortening or Pam spray, large pot to boil spaghetti,
Preheat oven to 350 degrees. Lightly grease 9×13 pan.
You could also use two smaller casserole dishes to make one to bake and another to freeze. If you are doing this, the standard recommendation is to slightly undercook your pasta. It will continue cooking a little more when you reheat it in the oven.
- Put cooked spaghetti into 9×13-inch baking dish. Place chicken on top of spaghetti.
- To make the “canned cream of ** soup” part, you’ll start by making a roux. Heat a medium sauce pot over medium heat. Melt the butter, add the flour and bouillon, and whisk continuously as it cooks together. Do this for a couple of minutes until thick and bubbly.
- Slowly (like 1/4-1/3 cup at a time) add the milk to the roux. Make sure each addition of milk is fully incorporated and cooked a bit with the roux before adding more. You want the butter and flour mixture to really grab on to the milk so it thickens nicely.
- It will get really thick for the first half cup or so. Then it will get more liquidy and thin as you add more. Keep whisking and adding until you use up the milk. Continue stirring for another few minutes until the mixture starts to thicken. When you get the consistency you like, pull the pot off the heat.
- In medium saucepan heat together your cream soup, water, and butter (if included). Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit. Careful, everything may still be pretty hot!
- *If you are freezing a casserole, let it cool completely (fridge), label it, and pop it in the freezer without baking.*
- Bake at 350 degrees F (175 degrees C) for 25 minutes. If reheating a casserole straight from the freezer, bake at 350 degrees for 45 minutes (or until completely heated through and bubbly)
- Another option: Combine 1/2 cup gluten free breadcrumbs and 1/4 cup melted butter. Stir until coated, or put into a small zip-close bag and smoosh around until coated. Top the casserole when there are about 5-10 minutes left, breadcrumbs should brown when casserole is finished baking.
Where Do You Want To Go?