Gluten Free Creamy Turkey Tetrazzini Recipes

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

Ingredients

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

Ingredients

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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