A recipe for chicken tetrazzini that is free of dairy, egg, soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish.
18 oz package brown rice spaghetti
1/4cup"safe" margarine or olive oil
1/4cupall-purpose wheat-free flour mix
1cupgluten free chicken broth
1cuprice or soy milk
1small can mushrooms
2cupschopped cooked chicken
Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking dish.
Cook brown rice spaghetti according to package instructions, drain and set aside.
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.
In baking dish, combine cooked spaghetti, chicken, mushrooms and sauce.
Bake at 350 degrees for 30 minutes.
Chicken Tetrazzini https://www.eatingwithfoodallergies.com/chickentetrazzini.html
Get more allergy friendly recipes at EatingWithFoodAllergies.com