gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Chicken Tetrazzini
Chicken Tetrazzini
Bacon Drippings, or olive oil if you don’t have drippings on hand
2 Chicken Breasts, cooked & cubed or shredded into large pieces
1 Medium Onion, diced
About 6 Crimini Mushrooms, sliced
About 1 Tablespoon Fresh Thyme Leaves
About 2 teaspoons Dried Thyme
1 Head of Roasted Garlic
About 1 Tablespoon Bragg’s Seasoning
About 1 Cup of White Wine
3 Cups of Almond Milk
About 2 Cups Gluten Free Chicken Broth
1 Cup Diaya Cheddar Style Cheese
1/4 Cup Buffalo Mozzarella
1/4 Cup Vegan Parmesan
Dairy Free Butter
About 1/3 Cup Mama’s All Purpose Almond Flour
Gluten Free Bread Crumbs, seasoned with oregano, basil, garlic powder, vegan parm, & kosher salt
About 12 oz. of Tinkyada Gluten Free Pasta, cooked aldente
1. In a large skillet melt about 2-4 Tablespoons of bacon drippings. Add chicken breasts and brown on both sides just until they are done. About 4 to 5 minutes on each side. Remove from pan and set aside to cool.
2. Add the chopped onion and mushrooms and saute until onions are translucent and mushrooms begin to brown a bit. Add the thyme leaves. Add salt to taste.
3. Add the wine to de-glaze the pan and continue to saute over medium-high until the wine evaporates. Remove mixture to a large bowl. Set pan aside.
4. Dice or shred chicken and add to the bowl. Add the cheeses, roasted garlic, and Bragg’s.
5. Using the same pan, melt about 4 Tablespoons of dairy free butter. Add the flour and whisk together.
6. Add the almond milk and chicken broth whisking quickly as to not allow lumps. Cook over medium-high until the mixture begins to thicken. Mine became very thick so I added a bit more chicken broth. You want a medium thick consistency. Salt & pepper to taste, add the dried thyme, set aside.
7. Cook pasta according to directions. I removed mine 2 minutes prior to “done”. Drain.
8. Lightly coat a 9×11 baking dish with olive oil spray or dairy free butter.
9. Add the pasta and sauce to the large bowl of other ingredients. Toss well and pour into the baking dish.
10. Coat the top with gluten-free bread crumbs (see below), and dot with butter.
11. Bake uncovered at 375 degrees for about 30 minutes until sauce bubbles. Serve with gluten-free french bread.
* I always toast (in the oven) and throw all uneaten or stale bread into a bag in my freezer. It makes it very easy whip up bread crumbs or croutons when I need them.
For bread crumbs I just add the toasted bread to a food processor. Add dried herbs, kosher salt, and just a bit of olive oil. Pulse until it turns into crumbs and the herbs are incorporated. For this recipe I added basil, oregano, garlic powder, kosher salt, vegan parmesan, and added a drizzle of olive oil at the end so it would all come together a bit.
11 Comments on “Chicken Tetrazzini”
Leave a reply to Barbara Bamber | justasmidgen Cancel reply
gluten free zen 
Congratulations, April, for creating another winner. I give you so much credit for these recipes you develop and it’s great to see your options growing on the grocery shelves. I’m with you, too, when it comes to failed recipes, I just hate to toss the food and it happens whenever I make certain cheeses. They’re far from a 100% success rate.
As for this recipe, and gazing into my crystal ball, I see you serving up a beautiful turkey tetrazzini sometime during the Thanksgiving weekend. 🙂
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Thanks John! Now if I could just perfect phyllo dough and puff pastry. Someday when I don’t have to worry about people coming to view the house at the last minute I’ll be able to set aside a full day to concentrate on pastry. 🙂
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My mother has recently been told to go GF and DF and she misses creamy meals like this so much. I will point her in the direction of this recipe because it looks seriously good and like great comfort food. This would be very yummy indeed xx
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I think it would be very difficult to change your diet at an older age! I wish your mother well! 🙂
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Oh, my! This one may take a bit more effort than I’m used to but it looks to have quite a payoff. Ok! It’s on the list.
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And easy to convert to gluten noodles and real cheese! 🙂
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When I was a kid, I adored tetrazzini. In fact, I think you could buy a boxed version – maybe you threw in your own poultry or something? Anyhoo, I always crave it. But as an adult, searching for a recipe, I’ve run into the same troubles you did – millions of recipes!!! Yours sounds close to the memories in my head, so I’m thinking it’s a safe bet! And comfort food is definitely a regular on my fall menu…
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I have never made this. so thank you for the pictorial tutorial.. have fun and smile nicely at the people, you are going to be sop grateful when that house sells.. c
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If we have any turkey left over.. I’m coming back here for this recipe straight away!! Fantastic!!
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It looks delicious 🙂
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