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Chicken Tetrazzini
with mixed greens salad

Active: 40 min Total: 50 min
We gave this creamy comfort food classic an elegant twist by adding some nutty, savory gruyere cheese.
Smarts: While long noodles are the classic in this dish, we also like it with shorter pasta shapes like penne or fusilli.


Chicken Tetrazzini:
  • Pasta, gluten-free linguine - 8 oz (sub gluten-free spaghetti)
  • Rotisserie chicken - 1/2 , shredded
  • Onions, medium - 1 , diced
  • Garlic - 3 cloves , chopped
  • Thyme leaves, fresh - 2 tsp
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
  • Peas, frozen - 1 cup , defrosted
  • Butter - 3 Tbsp
  • Flour, any gluten-free - 2 Tbsp
  • Wine, white - 1/2 cup (sub stock)
  • Stock, any type - 1 cup
  • Half and half - 1/2 cups (sub milk but the result won’t be as creamy)
  • Nutmeg, ground (opt) - 1/8 tsp
  • Lemons - 1 , zest of
  • Cheese, Gruyere - 1 cup + 1/2 cup , shredded (sub Swiss or white cheddar)
Mixed Greens Salad:
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 2 Tbsp
  • Mixed greens - 5 oz


  1. Pasta - Boil pasta according to package directions. If prepping ahead, toss noodles with some oil to minimize sticking. (Can be done up to 5 days ahead)
  2. Rotisserie chicken - (Skip if chicken was prepped ahead for Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
  3. Onions / Garlic / Thyme leaves - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Make vinaigrette - Whisk together vinegar and mustard. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  5. Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 3 days ahead)
  6. Peas - Defrost peas.

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  1. Heat oven to 450F / 232C.
  2. While oven is heating, heat a large oven-safe skillet or Dutch oven over medium heat. (This pan should be large enough to hold all of the pasta and chicken, or you can brush an oven-safe casserole dish with some oil and transfer the pasta to that dish before baking.) Add butter and then onions to melted butter. Saute for 2 to 3 minutes to get started cooking. Add mushrooms and continue cooking until mushrooms are very tender, 7 to 8 minutes. Stir in garlic and thyme leaves and season with some salt.
  3. Sprinkle flour over mushrooms and stir until no dry spots remain, ~1 minute.
  4. Pour wine into pan and bring to a simmer. Add stock and half and half while whisking and simmer until the sauce thickens slightly, 2 to 3 minutes.
  5. Remove pan from heat and stir in nutmeg, lemon zest, pasta, chicken, peas, and first portion of cheese. Season with some salt and pepper.
  6. Scatter second portion of cheese over top of pasta. Transfer to oven and bake until the cheese on top is melted and golden, 10 to 12 minutes.
  7. Just before serving, toss salad greens in vinaigrette.
  8. Serve pasta with salad on the side. Enjoy!



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