Chicken Tetrazzini
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

A recipe for chicken tetrazzini that is free of dairy, egg, soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish.

Course: Main Course
Cuisine: American
Servings: 4 servings
Author: Kristi
  • 1 8 oz package brown rice spaghetti
  • 1/4 cup "safe" margarine or olive oil
  • 1/4 cup all-purpose wheat-free flour mix
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup gluten free chicken broth
  • 1 cup rice or soy milk
  • 2 tablespoons cooking sherry
  • 1 small can mushrooms
  • 2 cups chopped cooked chicken
  1. Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking dish.
  2. Cook brown rice spaghetti according to package instructions, drain and set aside.
  3. In a large saucepan, melt the margarine or olive oil over medium heat. Stir in flour, salt and pepper. Stir until smooth. Remove from the heat and add milk and broth while whisking mixture. Return to heat and bring to a bubble. Cook for 2 minutes, stirring constantly, or until thickened. Add sherry and stir.
  4. In baking dish, combine cooked spaghetti, chicken, mushrooms and sauce.
  5. Bake at 350 degrees for 30 minutes.