Dairy Free Classic Chicken Tetrazzini

Total time1 hr 15 min

Prep time25 min

Cook time50 min

This cozy baked pasta layers tender egg noodles with shredded chicken, sautéed cremini mushrooms, and sweet peas in a silky, savory sauce built on a splash of dry sherry and a good glug of chicken broth. Onion and garlic cook down until deeply fragrant, and a whisper of thyme and fresh nutmeg gives the whole dish that old-fashioned, comforting depth you want from a classic casserole. A crisp panko topping bakes up deep golden and crackly, giving every scoop a contrast of textures against the tender noodles underneath. It's the kind of make-ahead dinner that reheats beautifully for leftovers, and it's a solid pick for a dairy free table without sacrificing any of that rich, spoon-coating comfort-food appeal. Finish it with a scatter of fresh parsley for a little brightness, and you've got a weeknight casserole that still feels special enough for company.

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Ingredients

6 servings

For the pasta

12 oz egg noodles (wide)
Mrs. Miller's Old Fashioned Medium Egg Noodles Mrs. Miller's Old Fashioned Wide Egg Noodles Signature SELECT Pasta Egg Noodles Extra Wide - 16 Oz Signature SELECT Pasta Egg Noodles Wide Bag - 16 Oz Signature SELECT Pasta Egg Noodles Medium Bag - 16 Oz
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1 tbsp kosher salt

For the sauce

4 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.
1 medium yellow onion, finely diced
3 cloves garlic, minced
10 oz cremini mushrooms, thinly sliced
⅓ cup dry sherry
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ tsp dried thyme
¼ tsp freshly grated nutmeg
½ tsp black pepper
1 tsp kosher salt

For the filling

3 cups cooked chicken, shredded
½ cup frozen peas
1 cup finely grated parmesan cheese, divided
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For the topping

¾ cup panko 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 butter a 9x13-inch baking dish and set aside.
2
Bring a large pot of water to a boil and add 1 tbsp kosher salt. Cook the egg noodles until just shy of al dente — tender but with a firm bite at the center, about 1 minute less than the package directions. Drain in a colander and set aside.

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