This easy chicken tetrazzini casserole recipe is a great way to use up leftover chicken or turkey. Poached chicken can also be used if no precooked meat is on hand.
I just love winter squash because it has such a long shelf life. My all-time favorite is spaghetti squash which is such a great low carb gluten free replacement for pasta. One dish I make is a broccoli spaghetti squash casserole.
Like most of the other hard shelled winter squash, spaghetti squash is harvested in the early fall. We eat a lot of winter squash at this time of the year because it is so abundant and widely available fresh in the markets during the fall season.
This recipe for a low carb gluten free chicken tetrazzini casserole uses spaghetti squash instead of regular pasta. Tetrazzini usually has mushrooms in it, but I left them out in this recipe. Mushrooms are low in carbs so they could added if desired.
I chose to add a bag of frozen broccoli in place of the mushrooms. That makes this easy casserole a one dish meal since it contains both meat and vegetable.
Tetrazzini is a perfect recipe for using up leftover chicken or turkey. It uses a couple cups of diced cooked poultry so keep this casserole in mind for using up those Thanksgiving leftovers.
I didn’t have any precooked meat so I poached some skinless and boneless chicken breasts and thighs in my Instant Pot. Like roasting, poaching keeps the meat juicy and doesn’t sear the edges like pan frying.
If you have an electric pressure cooker and need some cooked poultry, it’s a cinch to poach chicken or turkey under pressure. I just set my Instant Pot on high and set the cook time to 8 minutes. Then I do a quick pressure release.
I also cooked the spaghetti squash in the pressure cooker for this easy chicken tetrazzini casserole. Cooking this winter squash in the Instant Pot comes out perfect every time. The electric pressure cooker is also great for making pumpkin puree.
You will need to make a quick cream sauce for the chicken tetrazzini casserole. But, it comes together fast and is super easy. It should only take a few minutes to prepare.
Once the sauce is done, you just add in the spaghetti squash strands, the broccoli, and the cooked chicken pieces. Then, the whole mixture is spread out into a casserole pan.
I like to top the casserole with some shredded parmesan sprinkled all over. It should get a little crusted during baking if you let it brown at the end.
Additional grated parmesan can be sprinkled on top of each serving if desired. The creamy parmesan sauce goes well with the chicken and broccoli.
I’ll be making this super easy chicken tetrazzini casserole dish again after Thanksgiving to use up any leftover turkey meat. My chicken spinach tomato one pot dish is another great recipe for using up cooked poultry.
If you’re looking for an amazing keto dessert to serve with this casserole, check out my low carb tiramisu. It’s my absolute favorite dessert and I’m so glad I have a version I can enjoy on this way of eating.
What’s your favorite way to use up extra cooked chicken or turkey? I’m always looking for more ideas.
Easy Chicken Tetrazzini Casserole Recipe with Spaghetti Squash
Easy Broccoli Chicken Tetrazzini
Ingredients
- 7 cups scooped flesh from baked spaghetti squash
- 2 pounds boneless chicken breasts or cubed precooked turkey or chicken
- 1/4 cup butter
- 1 teaspoon minced garlic
- 1 cup heavy cream
- 2 tablespoons dry cooking sherry
- 1 cup chicken bone broth
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 10 oz bag frozen broccoli
- 1/2 cup grated parmesan cheese
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Prepare spaghetti squash and set aside 7 cups of the cooked flesh.
- If using, poach chicken breasts in boiling water until no longer pink. Cut into cubes after slightly cooled.
- In saucepan over low heat, melt butter and saute garlic. Stir in broth, whipping cream, sherry, xanthan gum, salt, and pepper. Heat to boiling, stirring frequently. Stir in spaghetti squash, broccoli, and chicken or turkey.
- Pour mixture into ungreased casserole dish. Sprinkle with parmesan cheese. Bake uncovered at 350°F about 30 minutes.
Notes
Nutrition
Additional Info
- Net Carbs 9g
- % Carbs: 6.7%
- % Protein: 27.7%
- % Fat: 65.6%
Need Support?
Grab my FREE 3-Day Keto Meal Plan. Or join the Low Carb Yum Facebook Group for help with recipes and weight loss support!
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
Elie says
Hi Lisa! This recipe was absolutely delicious and has now become one of my favorites! I used 2 cups of mushrooms and 1/2 cup of chopped onion in place of the broccoli; and used extra-dry vermouth in place of the dry sherry (as that is what I had on hand).
I LOVE your blog. Thank you for all the great recipes!
Elie
Lisa says
Thanks for writing in Elie! Your version sounds tasty!
Emily Kemp says
Love the sound of this, looks so creamy and delicious!
Kristin says
I might be completely blind, but is there a baking temperature for this?
Lisa says
Sorry! I forgot that. It’s 350°F and I’ve added that in.
Andrea says
I don’t know why it took me until today to find your website. I have been low carbing for a couple years and love it. I fall off the wagon from time to time, but I always come back and really believe it to be a way of life for me mainly due to health issues.
I have some spaghetti squash that I froze and have been wondering what to do with it. I will be making this next week and I’m really looking forward to it and trying out some of your other recipes. Thank you for your site.
Lisa says
Hi Andrea. Welcome! So glad to have you visit. Although I started this site in the middle of 2010, things have been relatively quiet here the last couple years after my very demanding daughter was born. It was only a few months ago that I finally got the energy to start updating the website again and it does feel good to be back.
It’s great to hear from visitors like you who enjoy the recipes. I really appreciate the feedback. I’m sure you will love the tetrazzini.
Teri says
Where are the sodium numbers for those of us on a low-sodium diet?
Lisa says
I don’t calculate for sodium as it depends on products used. For this recipe, sodium can be reduced with low sodium broth and unsalted butter.