6 ounces dried gf fettuccine 2 teaspoons olive oil 3 leeks, tender white parts only, finely chopped 6 ounces mushrooms, quartered 1 teaspoon fresh rosemary, chopped 3 Tablespoons gf flour 3 cups gf chicken stock 1/2 cup milk 2 cups cooked chicken breast, cubed Fresh lemon juice Salt and freshly ground black pepper 1/3 cup parmesan cheese, grated 1/4 cup gf dry breadcrumbs Zest of 1 lemon 1 Tablespoon finely chopped parsley
Preheat the oven to 425 degrees F.
Lightly grease a 2.5 quart baking dish. Cook gf fettuccine according to package directions. Drain and set aside.
Meanwhile, in a large skillet, heat oil over medium heat. Add leeks and cook, stirring occasionally, until lightly browned, about 6 minutes. Add mushrooms and 1/2 teaspoon rosemary; cook, stirring until softened. Add gf flour; cook, stirring, for 1 minute. Add gf chicken broth and milk. Bring to a boil, stirring, until slightly thickened. Season with lemon juice and salt and pepper.
Gently mix cooked gf fettuccine into the chicken mixture and spoon into prepared baking dish.
In a small bowl, combine parmesan, gf breadcrumbs, lemon zest, parsley and remaining rosemary. Season with salt and pepper. Sprinkle mixture over casserole.
Bake for 20 to 30 minutes or until bubbling. Let stand for 5 minutes before serving.