Gluten Free Classic Chicken Tetrazzini

Total time1 hr 15 min

Prep time25 min

Cook time50 min

Tender shredded chicken and golden sautéed mushrooms mingle in a rich, velvety sauce built from a splash of dry sherry, a good pour of heavy cream, and warm notes of thyme and nutmeg. Sweet peas and a generous hit of Parmesan fold right in, giving every bite that classic, cozy tetrazzini flavor. The whole thing gets baked until it's bubbling at the edges under a golden, crisped topping that shatters slightly when you dig in. It's the kind of casserole that tastes like a hug — deeply savory, a little bit fancy from the sherry, and endlessly comforting straight out of the oven. This version comes together as a genuinely solid option for a gluten free dinner rotation, no fuss required. Let it rest a few minutes before serving so the sauce sets up just right, then scatter on some fresh parsley and dig in.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the pasta

12 oz egg noodles (wide)
Double Yolk Egg Noodles, Gluten Free, Medium 10 Oz Double Yolk Gluten-Free Egg Noodles, 10 oz
Beiler's Gluten-Free Egg Noodles
Taste Republic Gluten-Free Egg Noodles 16 OZ
Double Yolk Gluten-Free Wide Egg Noodles
See all
Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
1 tbsp kosher salt

For the sauce

4 tbsp unsalted butter
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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups low-sodium chicken broth
1 cup heavy cream
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

For the topping

¾ cup panko breadcrumbs
2 tbsp unsalted butter, melted

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!