Casseroles are great because they feed a ton of people and everything is in one dish. This Gluten Free Chicken Spaghetti is based on a favorite Pioneer Woman recipe. It’s a creamy and hearty casserole loaded with chunks of chicken, pasta and creamy filling.
Gluten Free Chicken Spaghetti
As I said above, this recipe is based on a favorite Ree Drummond recipe. My wife loves her recipes but lots of the Pioneer Woman recipes are not gluten free. This reworked version is just as tasty as the one we used to make before my wife went gluten free.
Gluten Free Chicken Spaghetti Recipe Tips
Don’t Over Cook the Pasta – Gluten Free pasta gets mushy and breaks up when it’s over cooked. Check out my YouTube video to see how I cook gluten pasta so it comes out perfect every time.
Gluten Free Cream of Mushroom Soup – I make my own condensed mushroom soup but you can find gluten free versions at Walmart or online.
Use Cream of Chicken Soup – Use gluten free condensed cream of chicken soup in place of the mushroom soup, if desired.
Bell Peppers – Use your favorite color of bell pepper in this recipe
Pimentos vs Roasted Red Peppers – Pimentos are used for a little sweetness in this recipe. They are usually located with the canned vegetables in the grocery store. I like using roasted red peppers in my recipe, but both options work great.
Split The Recipe In Half – I like to make the full 13×9 recipe and divide it between two 8×8 casserole dishes. I cook one for dinner and leftovers and freeze the other for dinner a few weeks later.
Does Chicken Spaghetti Freeze Well?
Gluten Free Chicken Spaghetti freezes great! Here are instructions for how to freeze it.
- Line a casserole dish with plastic wrap allowing overlap to fold back over the casserole.
- Fill the dish with the prepared, uncooked casserole but do not top with shredded cheese.
- Cool to room temperature, fold plastic wrap over cooled casserole, and freeze until solid.
- Once frozen, remove frozen casserole from dish and wrap a layer of aluminum foil over the plastic wrapped casserole.
- Label and place back in freezer.
- To Bake: Thaw casserole overnight in refrigerator. Top with shredded cheese and heat uncovered at 350ºF for 35-45 minutes or until heated through.
Casseroles like this one are perfect for a casual family dinner or make ahead meal. I hope you give this recipe a try.
Find more gluten free recipes on Youtube and Pinterest.
More Gluten Free Chicken Recipes
Gluten Free Chicken Parmesan Stuffed Shells – All the flavors of chicken parmesan stuffed into gluten free shells. It’s a mashup that’s easy, cheesy, & delicious.
Juicy Gluten Free Baked Chicken Breasts – This recipe is all about coating the chicken with a not so secret ingredient. The finished chicken is moist and juicy every time.
Chilis Monterey Chicken Copycat – Juicy grilled chicken smothered in BBQ sauce and melty cheese gets topped with bacon and green onions. Monterey Chicken! It’s a Chili’s copycat recipe that’s no longer on their menu but it’s super tasty and you can recreate it at home.
Gluten Free Sweet and Sour Chicken – A Gluten Free Asian inspired recipe is easy and baked in the oven instead of deep fried. This healthier at home version is sure to be a favorite.
Easy Chicken Soup – No noodles needed with this easy recipe! Make a comforting and healthy chicken soup filled with chicken, veggies and warm broth.
Gluten Free Chicken Spaghetti
Ingredients
- 3 Cups Cooked Chicken
- 1 lb. Gluten Free Spaghetti, Left Whole or Broken Into 2 Inch Pieces
- 2 10.5 oz Cans Gluten Free Cream Of Mushroom Soup
- 3 Cups Shredded Cheddar Cheese, Divided
- 1/2 Bell Pepper, Any Color, Finely Diced
- 1/2 Medium Onion, Finely Diced
- 2 Garlic Cloves, Chopped
- 2 Diced Roasted Red Peppers or a 4 oz. Jar Diced Pimentos, Drained
- 2 Cups Chicken Broth
- 1 tsp. Seasoned Salt
- 1/8 tsp. Cayenne Pepper, use up ¼ teaspoon for more heat
- Salt And Pepper, To Taste
Instructions
- While preparing the rest of the casserole cook gluten free spaghetti separately until it’s al dente. Do not overcook.
- In a large skillet, heat a couple teaspoons of olive oil over medium heat.
- Once heated, add the onion and bell pepper and sauté until softened.
- Add roasted red bell peppers, garlic, seasoned salt, cayenne pepper, salt and pepper and mix.
- Add soup, broth, cooked chicken, 2 cups of cheese and the cooked spaghetti. Mix well.
- Once mixed, place in a greased 13×9 or two 8×8 casserole dishes.
- Add the remaining grated cheese to top the dish and bake uncovered for 35-45 minutes until hot and bubbly. Cover with foil while baking if the cheese starts over browning.
- Cool for a few minutes before serving.
Freezing Instructions:
- Line a casserole dish with plastic wrap allowing overlap to fold back over the casserole.
- Fill the dish with the prepared, uncooked casserole but do not top with shredded cheese.
- Cool to room temperature, fold plastic wrap over cooled casserole, and freeze until solid.
- Once frozen, remove frozen casserole from dish and wrap a layer of aluminum foil over the plastic wrapped casserole.
- Label and place back in freezer.
- To Bake: Thaw casserole overnight in refrigerator. Top with shredded cheese and heat uncovered at 350ºF for 35-45 minutes or until heated through.
Video
Notes
- Don’t Over Cook the Pasta – Gluten Free pasta gets mushy and breaks up when it’s over cooked. Check out my YouTube video to see how I cook gluten pasta so it comes out perfect every time.
- Gluten Free Cream of Mushroom Soup – I make my own condensed mushroom soup but you can find gluten free versions at Walmart or online.
- Use Cream of Chicken Soup – Use gluten free condensed cream of chicken soup in place of the mushroom soup, if desired.
- Bell Peppers – Use your favorite color of bell pepper in this recipe.
- Pimentos vs Roasted Red Peppers – Pimentos are used for a little sweetness in this recipe. They are usually located with the canned vegetables in the grocery store. I like using roasted red peppers in my recipe, but both options work great.
- Split The Recipe In Half – I like to make the full 13×9 recipe and divide it between two 8×8 casserole dishes. I cook one for dinner and leftovers and freeze the other for dinner a few weeks later.
The broth is not mentioned in construction of the meal. When do we use the broth? I’m assuming in the pot with the soup, chicken, peppers and onion. Thank you.
Kim, thank you so much for catching the note on when to add the broth. I appreciate your help and have updated the instructions on the recipe!
Also no mention of what to out the oven on?
Nevermind, I see the oven temp 🙂