Gluten Free Chicken Spaghetti
Gluten Free Chicken Spaghetti is a creamy baked casserole that's easy to make, feeds the whole family, and freezes great!
Servings: 8 People
Cost: 8.00
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 13x9 or two 8x8 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 13x9 recipe and divide it between two 8x8 casserole dishes. I cook one for dinner and leftovers and freeze the other for dinner a few weeks later.