Gluten Free Creamy Turkey Tetrazzini Recipes

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ONE-POT GLUTEN-FREE CHICKEN TETRAZZINI



One-Pot Gluten-Free Chicken Tetrazzini image

This classic comfort food named for an Italian opera star goes gluten free! One pot from stove-top to dinner table in a few easy steps.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
8 oz sliced mushrooms
3 cups Progresso™ chicken broth (from 32-oz carton)
8 oz dried gluten-free spaghetti noodles, broken
1 can (18.5 oz) Progresso™ Vegetable Classics creamy mushroom soup
2 cups chopped cooked chicken breast
4 oz gluten-free cream cheese, cut into chunks
1 teaspoon garlic salt
1/8 teaspoon pepper
1 cup frozen sweet peas, thawed
1 cup gluten-free shredded Italian cheese blend (4 oz)
1 cup Corn Chex™ cereal, coarsely crushed

Steps:

  • Heat oven to 375°F.
  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook mushrooms in oil 4 to 5 minutes, stirring occasionally, until tender. Remove mushrooms to plate; reserve.
  • Increase heat to high. In same Dutch oven, heat broth to boiling. Add noodles; cook 4 minutes, stirring occasionally. Reduce heat to medium. Stir in soup, chicken, cream cheese, garlic salt, salt and pepper; cook about 2 minutes or until warm. Add peas, mushrooms and cheese. Stir well; top with crushed cereal.
  • Bake about 15 minutes or until bubbly.

Nutrition Facts : Calories 510, Carbohydrate 47 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g, TransFat 0 g

GLUTEN-FREE CREAMY TURKEY TETRAZZINI



Gluten-Free Creamy Turkey Tetrazzini image

I made this up tonight, since we can't have wheat in our diet, and I wanted to leave out as much dairy as possible. It tastes exactly like my usual tetrazzini, and has a great creamy texture and great flavor. You probably won't even notice the difference! The liquid measures are a guess, since I didn't get an exact volume. You can sub chicken, too, if you like.

Provided by BigFatMomma

Categories     Spaghetti

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

2 -3 cups cooked turkey, cut up
8 ounces brown rice or 8 ounces regular rice spaghetti
3 tablespoons non-hydrogenated margarine or 3 tablespoons butter
1 1/4 cups rice milk
1 1/4 cups no-salt-added chicken broth or 1 1/4 cups low sodium chicken broth
8 ounces sliced mushrooms
2 tablespoons chickpea flour (garbanzo)
1 tablespoon fine rice flour
1 teaspoon potato starch
1/4 teaspoon garlic powder
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/8 teaspoon dill
1/4 cup parmesan cheese (optional)

Steps:

  • Cook spaghetti until firm al dente.
  • Rinse in cold water immediately to remove excess starch (trust me, you need to do this).
  • Set aside.
  • Spray a nonstick pan with cooking spray, and place over medium-high heat.
  • Saute mushrooms and garlic powder until nicely browned, and place in the bottom of a 3 qt square casserole dish.
  • Put spaghetti in an even layer over the mushrooms.
  • Put turkey in a layer over the spaghetti.
  • Make the sauce:.
  • Melt margarine over medium heat, and whisk in the flours.
  • Dissolve the potato starch in either the milk or the broth.
  • Whisk the milk and broth into the margarine mixture, and bring to a boil.
  • Stir until thickened.
  • Pour over all.
  • Bake at 400 degrees for 20 minutes, until nice and bubbly!
  • The rice pasta may be a bit mushy, but it still tastes really good. If you undercook the pasta a little bit, it might help.

Nutrition Facts : Calories 276.6, Fat 4.4, SaturatedFat 1.1, Cholesterol 35.5, Sodium 71.7, Carbohydrate 39.2, Fiber 2, Sugar 1.3, Protein 19.5

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