Gluten-Free Chicken Tetrazzini Recipe

May 16, 2012 By 1 Comment

aka Chicken Spaghetti.  It’s a casserole.  I make a lot of casseroles?  

Why?  My dad hates casseroles.  Probably has something to do with being on an aircraft carrier during the Korean War.  So, I never ate them growing up.  I actually remember the first time I ate a casserole; it was at my best friend’s house and her mom had made Tuna Casserole.  I thought it was the most delicious thing I had ever eaten.  I was hooked.

I married a man who also loves casseroles.  We raised kids on weekly casseroles. 

When  I discovered I had Celiac Disease and could no longer eat anything with gluten if I expected to live, I began converting family favorites into gluten-free recipes.  

When I discovered that nutrient-depleted foods may have caused my problems, I began incorporating methods to add nutrient-dense foods into everyday recipes.

Today, my gluten-free, nutrient dense version of Chicken Tetrazzini.  The full recipe will be at the bottom of this post.

Prior to making your casserole, you will need to either roast or boil a whole chicken.  Debone cooked chicken and set aside the meat.  For a more flavorful chicken and broth, simmer the chicken in a pot of (filtered) water with 2 carrots, 2 stalks of celery, and 1 whole onion.  Remove the chicken and veggies and save the broth for the recipe.
Dice the deboned chicken.  You should have 4-5 Cups of chicken for your cassarole.  Note:  I usually use 2 Cups of chicken since we are attempting to eat less meat. AND, have you seen the cost of an organic whole chicken?  Yikes! It’s like $15.
   Cook gluten-free spaghetti, drain, and set aside.  Because gluten-free spaghetti is a little more delicate than other pastas, do not overcook or it will be mushy.
Dice mushrooms.  Melt butter in pan. 
 Saute mushrooms in butter and set aside.
Make the sauce. Put corn starch in a measuring cup and slowly add 1 C. chicken broth.  Pour into sauce pan and slowly heat, stirring constantly.  As mixture begins thickening, slowly add remaining cup of broth.  Add salt, pepper, garlic powder, onion powder, and poultry seasoning (Frontier Organic Spices are available in bulk at health food markets).  Blend spices into sauce and gradually add yogurt and cooking sherry.  Cook for another 5-10 minutes.
 Mix one-half sauce (about 1 ½ C.) with mushrooms and spaghetti.
  
Pour into buttered 9 x 13 cassarole dish.
 Mix remaining sauce with chicken and pour over pasta mixture.
Sprinkle cheese over the top.
Put casserole into 350-degree oven.  Bake 15 minutes covered and 15 minutes uncovered, until top is lightly browned.  It should be bubbling along the sides. 
I understand that the cost of some of these ingredients can really add up.  If you are wanting to convert your cooking to include more nutrient-dense foods, then start small.  Begin by making your own broth and purchasing small amounts of the spices and the corn starch from the bulk section at a health food market.  Choose one or two organic ingredients to incorporate into your casserole.  
Chicken Tetrazzini
12 oz. Pkg. Organic Gluten-Free Spaghetti
½ lb. Organic Mushrooms
3 T. Organic Butter
2 T. Organic, non-GMO Corn Starch
2 C. Organic Chicken Broth (Homemade is best)
1 C. Organic Yogurt
3 T. Cooking Sherry
4 C. Cubed Cooked Chicken
½ C. Parmesan Cheese
½ t. Garlic Powder
½ t. Onion Powder
½ t. Poultry Seasoning
Preheat oven to 350-degrees.  Cook spaghetti and set aside.  Saute mushrooms in butter and set aside.  Put corn starch in a measuring cup and slowly add 1 C. chicken broth.  Pour into sauce pan and slowly heat, stirring constantly.  As mixture begins thickening, slowly add remaining cup of broth.  Add salt, pepper, garlic powder, onion powder, and poultry seasoning.  Blend spices into sauce and gradually add yogurt and cooking sherry.  Cook for another 5-10 minutes. 
Pour into buttered 9 x 13 casserole.  Mix remaining sauce with chicken and pour over pasta mixture.  Sprinkle cheese over the top.

Bake 15 minutes covered and 15 minutes uncovered, until top is lightly browned.

As Julia says, Bon appetit’

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Filed Under: gluten-free cooking, homemaking, recipes
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Comments

  1. pixilatedtoo says:
    May 16, 2012 at 3:21 pm

    Leslie,
    This sounds delightful, and I look forward to making it soon! May I assume that the yogurt in the ingredients was a “healthy choice” replacement for the heavy cream you mention later in the instructions? (ref, addition at time of cooking sherry) OR, are we adding both?
    Love your blog!
    ~ Lynda

    Reply

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