Basil Chicken Tetrazzini Casserole (Gluten-Free)
The Heritage Cook
The Heritage Cook
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Ingredients

  • 28 of
  • 28 in
  • 2 tbsp organic olive oil 2 tbsp butter 2 red bell peppers, stem and seeds discarded, finely chopped 3 carrots, trimmed and finely chopped 3 stalks of celery, trimmed and chopped finely 1 tbsp Gourmet Garden Garlic Stir-In Paste 1 lb small white button or cremini mushrooms, ends trimmed, quartered 1 tbsp Gourmet Garden Basil Stir-In Paste 2 tsp Gourmet Garden Lightly Dried Chives 1-1/2 tsp salt 3/4 tsp freshly ground black pepper 1/2 cup frozen petite peas (do not thaw) Chicken 1 lb skinless, boneless chicken breasts or thighs, cut in bite-sized pieces 1 tbsp olive oil 1 tbsp butter Kosher or fine sea salt and ground pepper, to taste Basil Bechamel Sauce 2 tbsp butter 2 tbsp organic olive oil 1/4 cup all-purpose flour, or gluten-free flour blend 1/4 cup dry white wine 1-3/4 cups homemade chicken stock or low-sodium canned chicken broth 1 tbsp Gourmet Garden Basil Stir-In Paste 1 cup heavy cream, half and half, or whole milk (lactose-free is fine) Topping 1/2 cup freshly grated Parmesan 1 cup panko breadcrumbs, dried gluten-free breadcrumbs, or almond meal 2 tbsp Gourmet Garden Lightly Dried Parsley Gourmet Garden Lightly Dried Chives, Basil or Parsley for garnishing Pasta 12 oz wide egg noodles or fettuccine (use gluten-free if needed) 1 tbsp kosher or fine sea salt 1 tbsp olive oil 1 tsp Gourmet Garden Lightly Dried Parsley
  • 8 to
  • 10 servings
  • 55 Su

Instructions

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