Dairy Free Chicken Tetrazzini
This satisfying casserole is the ultimate weeknight comfort food. It delivers fantastic classic flavor that the whole family will love.
Ingredients
For the Casserole
- 12 oz Spaghetti
- 4 tbsp Dairy Free Butter
- 8 oz Cremini Mushrooms, Sliced
- 1 Small Yellow Onion, Diced
- 3 Garlic Cloves, Minced
- 1/4 cup All Purpose Flour
- 1/4 cup Dry White Wine
- 2 cups Chicken Broth
- 1 1/2 cups Unsweetened Plain Oat Milk
- 3 tbsp Nutritional Yeast
- 1 tsp Dried Thyme
- 1/4 tsp Ground Nutmeg
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 3 cups Cooked Chicken, Shredded
- 1 cup Frozen Peas
For the Topping
- 1/2 cup Panko Breadcrumbs
- 1 tbsp Nutritional Yeast
- 1 tbsp Olive Oil
- 2 tbsp Fresh Parsley, Chopped
Instructions
- Preheat the oven to 375°F and grease a 9x13 baking dish. Cook the spaghetti in salted water for 2 minutes less than the package directions, then drain.
- Melt the dairy free butter in a large skillet over medium heat. Cook the mushrooms for 6 minutes until browned, add the onion for 4 minutes, then stir in the garlic for 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Pour in the white wine and let it bubble for 1 minute.
- Slowly whisk in the chicken broth and oat milk and simmer for 4-5 minutes until thick and creamy. Stir in the nutritional yeast, thyme, nutmeg, salt, and pepper.
- Toss the spaghetti, chicken, and peas with the sauce until evenly coated, then spread into the baking dish.
- Mix the panko, nutritional yeast, and olive oil and sprinkle it over the top. Cover with foil and bake for 15 minutes, then uncover and bake 10-15 minutes more until golden and bubbling.
- Rest for 5 minutes and sprinkle with parsley before serving.
Nutrition
Serving: 1servingCalories: 523kcalCarbohydrates: 62gProtein: 35gFat: 15g