Gluten Free Chicken Spaghetti

Post date: Mar 16, 2017 5:38:01 PM

You can use a rotisserie chicken (if it's gluten free) or 3-4 chicken breasts. You'll need about two cups of chicken shredded.

1 box of gluten free pasta. Cook the pasta in the broth in which you cooked your chicken. If you use a precooked chicken, use canned or boxed chicken broth. Cook until al dente. It will finish cooking in the casserole. Reserve about 2 cups to add to the casserole later.

Mix together in a large bowl:

Cooked pasta

Shredded chicken

1 large or 2 small cans of gluten free cream of mushroom soup

2 cups of shredded cheddar cheese (I like sharp cheddar but you can use mild or a mixture.)

1 large jar of chopped pimentos

1/2 cup minced green onion (or you can use onion flakes)

1/2 cup minced green pepper

3-4 cloves of minced garlic

1 1/2 tsp. seasoned salt

1/2 tsp. pepper

Directions:

Stir all together adding the reserved chicken broth as you stir. It should be stir-able but not soupy. Keep in mind the pasta will soak some of it up while it cooks. You may not need all of the 2 cups.

Put in a greased casserole dish and top with about 1 cup of shredded cheese. Cook covered with foil at 350 for 35-40 minutes. Remove the foil and cook and additional 10 minutes or so until hot and bubbly.

If you like spicier foods, add some cayenne or Zatarain's seasoning.