I have been hooked on a blog lately called pioneerwoman. She has great recipes, stories and pictures. I try and make at least 1 brand new recipe a week. This is a little more complicated than I like to make since I needed to adapt it to make it GF/SF, but really it’s just a few more ingredients/steps than I am used to.
I promise, it is to totally worth it!
This is a great comfort food and it makes a TON! (we had leftovers for another meal, plus 1 froze 2 bags worth for meals before baking)
- 1 lb chicken (or 2 cups cooked)
- 1 package of gluten free spaghetti
- 3 cups of cheddar cheese
- 2 cans gluten/soy free cream of mushroom (or make your own using the gravy recipe here)
- 1 cup chicken broth
- 14.5 oz can of diced tomatoes w/ onion and green pepper
- seasoning salt
- chili powder (or red pepper)
- Boil spaghetti. Do not overcook b/c you will cook it later in the oven.
- Bake Chicken at 350 about 20-30 minutes
- Cut up chicken into bite sized pieces
- Measure out 2 cups cooked chicken
- Drain and dice your canned tomatoes
- Put ingredients in bowl: spaghetti, chicken, tomatoes (or veggies of choice).
- Pour in 2 cans of GF/SF cream of mushroom (or chicken) soup.
- Add 2 cups of shredded cheese to mixture
- Add 1/2 cup of chicken broth
- Add your spices: 1/8 tsp. chili powder or cayenne pepper, 1 tablespoon seasoned salt and a dash of pepper.
- Mix well.
- Pour into a buttered 9×13 casserole dish.
- Pour extra cup of shredded cheddar on top
- Bake at 350 for 35-45 minutes or until it is bubbly and heated through.
- Enjoy!
Here is what you need:
1 lb chicken (or 2 cups cooked), 1 package of gluten free spaghetti, 3 cups of cheddar cheese, 2 cans gluten/soy free cream of mushroom (or make your own using the gravy recipe here), 14.5 oz can chicken broth, can of diced tomatoes w/ onion and green pepper (original recipe called for: pimentos, medium onion and green pepper, diced instead) seasoning salt, chili powder (or red pepper)
Step #1: Boil spaghetti. Do not overcook b/c you will cook it later in the oven.
Step #2: Bake chicken until done (350 degrees for about 20 -30 minutes)
*Note: I did steps 1 and 2 earlier in the day so that there would be less time spent in the kitchen around dinner time
Step #3: Cut up chicken into bite size pieces.
Next, Measure out 2 cups of cooked chicken
Then, drain and dice your canned tomatoes
Put ingredients in bowl: spaghetti, chicken, tomatoes (or veggies of choice). I would recommend just putting it all back into the large pan you cooked your spaghetti in. You will notice later I had to dump mine back into a larger pan b/c it is so hard to stir in a med. sized bowl
Pour in 2 cans of GF/SF cream of mushroom (or chicken) soup or 28 oz of homemade soup.
Then measure out 2 cups of cheese (you will save the extra 1 cup for the top)
Pour the cheese in the mixture.
Add about 1/2 cup of chicken broth.
Add your spices: 1/8 tsp. chili powder or cayenne pepper, 1 tablespoon seasoned salt and a dash of pepper. Mix well.
Now pour your spaghetti mixture into a casserole dish. Sprinkle 1 cup of grated cheese on top.
Put it in the oven at 350 degrees for about 30-45 minutes or until it is hot and the cheese is bubbling.
Enjoy!
Like I said before, this is a great recipe to freeze as well. If you do not freeze any, the recipe will serve about 8-10 people. You could also just halve the recipe!
