Chicken Tetrazzini Casserole

Though it sounds Italian, you might be surprised to hear that chicken tetrazzini was actually created here in the States. As the legend goes, a chef at a San Francisco hotel restaurant named the dish after Luisa Tetrazzini, a famous Italian opera star at the time who lived at the hotel.

Print Recipe
Chicken Tetrazzini Casserole
Course Dinner
Servings
8 to 10 servings
Ingredients
  • ½ cup Pecorino Romano cheese, shredded
  • 1 box brown rice spaghetti, broken in half and cooked al dente
  • 2 cups chicken, cooked and shredded
  • 1½ cups broccoli, chopped
  • ¼ cup cassava flour
  • 1 cup peas
  • 2 tablespoons grass-fed butter
  • 1 cup mushrooms
  • 1 cup full-fat canned coconut milk
  • 1 teaspoon sea salt
  • ½ white onion, chopped
  • 1 cup buffalo mozzarella cheese
  • 2 cups chicken broth
Course Dinner
Servings
8 to 10 servings
Ingredients
  • ½ cup Pecorino Romano cheese, shredded
  • 1 box brown rice spaghetti, broken in half and cooked al dente
  • 2 cups chicken, cooked and shredded
  • 1½ cups broccoli, chopped
  • ¼ cup cassava flour
  • 1 cup peas
  • 2 tablespoons grass-fed butter
  • 1 cup mushrooms
  • 1 cup full-fat canned coconut milk
  • 1 teaspoon sea salt
  • ½ white onion, chopped
  • 1 cup buffalo mozzarella cheese
  • 2 cups chicken broth
Instructions
  1. Preheat the oven to 400 F.
  2. Cook pasta based on package instructions. Set aside.
  3. In a large saucepan, melt the butter over medium heat.
  4. Add the flour and salt and stir to combine, cooking for no more than 2 minutes.
  5. Slowly add the chicken broth, stirring to combine.
  6. Bring the mixture up to a boil, stirring constantly.
  7. Reduce heat and simmer for an additional 2 minutes, or until the mixture thickens.
  8. Remove from the heat and stir in the coconut milk and Pecorino Romano until the cheese melts.
  9. Grease a 9x13-inch baking dish and add the spaghetti, broccoli, peas, mushrooms and white onion.
  10. Pour half of the sauce over it, top with the chicken and then drizzle the remaining sauce over the top.
  11. Top with buffalo mozzarella.
  12. Bake for 30 minutes and allow to cool for 10 minutes before serving.

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