Gluten-Free Chicken Tetrazzini
Recipe by The Stocked Pot Cooking School

Gluten, the protein found in wheat, rye, and barley, is the common denominator in most of the grain-based products we eat, such as cereals, breads, and pasta. Simple gluten intolerance can be uncomfortable, but the symptoms are fleeting. The good news is that gluten intolerance is not a food allergy, and eating gluten does not usually cause damage – unless you have celiac disease.


  • 1 lb cooked chicken breasts
  • 8 ounces brown rice or regular rice spaghetti
  • 3 tablespoons butter
  • 1 1/4 cups rice milk
  • 1 1/4 cups no-salt chicken stock
  • 8 ounces sliced mushrooms
  • 2 tablespoons chickpea flour (garbanzo)
  • 1 tablespoon fine rice flour
  • 1 teaspoon potato starch
  • 1 teaspoon garlic pressed
  • 2 teaspoons Italian Herbs
  • 1/4 cup parmesan cheese

Cook spaghetti until firm.
Rinse in cold water immediately to remove excess starch.
Set aside.
Sauté mushrooms and garlic until nicely browned, and place in the bottom of a 3 qt square casserole dish.
Put spaghetti in an even layer over the mushrooms.
Put chicken in a layer over the spaghetti.
Melt butter over medium heat, and whisk in the flours to make a roux.
Dissolve the potato starch in either the milk or the broth.
Whisk the milk and broth into the roux, and bring to a boil. Stir until thickened.
Pour over all. Top with the parmesan cheese and bake at 400 degrees for 10 minutes, until nice and bubbly!
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