Chicken Spaghetti Casserole - Gluten Free

Post date: Sep 23, 2009 2:07:26 PM

Ingredients:

1 can of Progresso Creamy Mushroom Soup

1 4oz Jar of Pimentos

1 Green Bell Pepper chopped

5 Stalks of Celery chopped

1 Medium onion chopped

1 1/4 Stick of butter (salted )

1 16 oz. package of Gluten Free spaghetti (I prefer Tinkyada brand).

1/2 Cup of Cheddar Cheese

2 Split Chicken Breast (preferable with skin on)

1 cup Reserve chicken broth

Kosher Salt and Pepper

Directions:

Boil chicken breast in 8 cups water until achieved doneness (Season water with 1 1/2 tablespoon kosher salt and 1 tablespoon of black pepper). Meanwhile, sauté celery, bell pepper, onion and pimentos in butter on the side in a large skillet for about 15 minute set aside, season with a couple of pinches of kosher salt. Remove chicken from broth and debone. Cut chickens into desired chunks. Place spaghetti in chicken broth and boil according to direction on package. Drain spaghetti but reserve 1 cup of broth. Mix spaghetti, chicken, vegetable mixture, soup, and broth together (add two pinches of pepper and salt if need). Place in a grease casserole, cover with aluminum foil and bake for 35 minutes. Uncover casseroles and top with butter and cheese and return to the over for 5 to 10 minutes or until cheese is melted.