Description
Chicken Tetrazzini Casserole is a comforting and satisfying baked dish combining tender shredded chicken, creamy plant-based sauce, and perfectly cooked pasta. Enhanced with sautéed mushrooms, aromatic garlic and onions, and bound with a natural gelling agent, this casserole delivers rich flavors and a delightful texture that makes it perfect for cozy dinners or meal prep.
Ingredients
Scale
Protein and Pasta
- 2 cups cooked and shredded chicken breasts
- 8 ounces spaghetti or linguine pasta
Vegetables and Aromatics
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
Sauce
- 2 cups creamy plant-based milk or cream
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1 teaspoon natural gelling agent
Toppings and Garnish
- 1/2 cup plant-based Parmesan cheese
- 1 teaspoon natural gelling agent (extra for topping)
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Chicken and Pasta: Cook the pasta in salted water until just al dente. Drain and set aside. In a lightly oiled pan, cook chicken breasts until juicy and no longer pink inside. Allow chicken to cool, then shred with forks or chop into bite-sized pieces.
- Sauté the Vegetables: In the same pan, add diced onions and minced garlic. Sauté until fragrant and translucent. Add mushrooms and cook until they release their moisture and turn golden brown, imparting an earthy flavor.
- Make the Creamy Sauce: In a saucepan, combine the plant-based milk or cream with vegetarian Worcestershire sauce (natural), salt, black pepper, and nutmeg. Heat gently while whisking. Gradually sprinkle in the natural gelling agent, stirring continually until the sauce thickens to a smooth and creamy consistency.
- Assemble the Casserole: In a large bowl, mix the cooked pasta, shredded chicken, sautéed vegetables, and creamy sauce thoroughly. Transfer the mixture into a greased baking dish evenly. Top with plant-based Parmesan cheese and sprinkle extra natural gelling agent for a firm, sliceable finish.
- Bake to Perfection: Preheat oven to 350°F (175°C). Bake the casserole for 25-30 minutes until the surface is bubbly and topped with a light golden crust. Remove from oven and sprinkle fresh parsley over the top before serving.
Notes
- Use freshly cooked chicken to maintain tenderness and juiciness.
- Undercook pasta slightly since it will continue cooking in the oven.
- Mix the sauce while warm to activate the natural gelling agent evenly.
- Sauté garlic and mushrooms thoroughly to develop a deep flavor base.
- Let the casserole rest for 5-10 minutes before slicing to help it set properly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: thirty-eight g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 0mg
Keywords: Chicken Tetrazzini, casserole, plant-based, comfort food, gluten-free, creamy pasta bake
