Lactose Free Classic Chicken Tetrazzini
Total time1 hr 15 min
Prep time25 min
Cook time50 min
4.9(3)
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz egg noodles (wide)
- 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
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
Chef's tipUse 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
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.
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