Fruity Chicken Tetrazzini

This is a simple casserole for those who can't have regular egg noodles. It's also perfect for those that need to eliminate wheat products from their diets.
  • 1/4 c. brown rice flour
  • 3 c. low-salt chicken broth, boiling
  • 1/4 c. cool water
  • 1 T. unsweetened white grape juice
  • 4 oz. bean-thread noodles
  • 1 T. lemon juice
  • 1/4 c. mushrooms, sliced
  • 1/4 c. peas
  • 2 c. diced cooked chicken
  • 1 T. olive oil
  • 1/4 c. chopped parsley
  • 1/2 c. Brazil nuts
  • 1/4 c. Italian bread crumbs

Combine brown rice flour and cool water and set aside to soak.

Place the bean thread noodles in a large pan or bowl. Pour boiling water over them to cover. Soak for 2 minutes, then drain promptly. Rinse in cold water and set aside.

Sauté the mushrooms and peas in oil for several minutes. Set aside.

Place the nuts in a blender, and grind to a fine powder. Add chicken broth and blend well. Add the flour mixture, grape juice and lemon juice. Blend briefly.

Pour nut mixture into pan with mushrooms. Cook a few minutes to thicken sauce. Add the chicken, noodles and parsley, in that order. Turn into an oiled baking dish, and top with Italian crumbs. Bake, covered, at 400 degrees for 20 minutes.

  • Yields: 6 servings
  • Preparation Time: 45 minutes
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