Dairy Free Chicken Tetrazzini with Mushrooms

Total time1 hr 10 min

Prep time20 min

Cook time45 min

Dairy Free Chicken Tetrazzini with Mushrooms

This cozy baked pasta layers tender shredded chicken and just-shy-of-al-dente spaghetti in a savory sauce built on sautéed leeks and earthy cremini mushrooms. The sauce comes together right in the skillet, thickened until it clings to every strand of pasta and coats the back of a spoon, then gets seasoned with thyme for warmth and depth. A crisp, golden breadcrumb topping goes on before baking, so the finished casserole comes out of the oven bubbling at the edges with a satisfying crunchy crown. Fresh parsley scattered over the top at the end adds a bright, herbaceous finish to balance the richness underneath. It's a full one-dish dinner with real comfort-food credentials, and it holds up as a dependable choice for a dairy free table.

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Ingredients

6 servings

For the pasta

12 oz spaghetti
Kroger Spaghetti, 12 oz
RUMMO Gluten Free Spaghetti, 12 oz Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz De Cecco Organic Spaghetti - 12 Oz Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz
See all

For the chicken

1 ½ lb boneless, skinless chicken breasts
½ tsp salt

For the sauce

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 medium leeks, white and light-green parts only, thinly sliced
10 oz cremini mushrooms, sliced
3 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 cup milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
½ tsp dried thyme
¼ tsp salt
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For the topping

½ cup plain breadcrumbs
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente — tender but with a firm, chalky center — about 1 minute less than the package directions. Drain in a colander and set aside.

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