Gluten Free Chicken Spaghetti
Gluten Free Chicken Spaghetti
This recipe was actually kind of an accident…I ran out of time to go to the grocery store, so I had to scrounge around in my pantry and refrigerator to come up with something for dinner. To my surprise, this dish was an instant hit with my family!!! I hope you and your family like it as well 🙂
- 2 Large Boneless, Skinless Chicken Breasts (You can use leftovers, if you have them)
- 12 Oz. Box Gluten Free Spaghetti Noodles (Broken in half)
- 2-2 1/2 Cups Shredded Cheddar Cheese (Mild, Regular or Sharp)
- 1 Large Bell Pepper, finely diced (Any color you have on hand will do…I used a Yellow one, because that’s what I had ;))
- 1 10 3/4 oz. can Cream of Chicken Soup (You may use Cream of Mushroom, if you don’t have Cr. of Chicken)
- 1 tsp Season All
- 1/8 tsp Cayenne
- 1/4 tsp Freshly Ground Black Pepper
- 1-2 Sliced Green Onions (optional)
- Preheat oven to 350 degrees.
- Gather the ingredients.
- Spray a 9″ x 13″ baking dish with non-stick cooking spray. Set aside.
- If your chicken breasts are raw, boil them for about 15 minutes in a large pot, reserving the water to be used later for cooking the pasta.
- Once the chicken breasts are almost done, remove them from the hot water to a cutting board to cool slightly. In addition, remove 1 cup of the water and set aside.
- Bring the water that was used to cook the chicken to a boil and add the pasta, cooking until al dente.
- While the pasta is cooking, shred the chicken and place in a large bowl.
- In the same large bowl, add the Cream of Chicken Soup, 1 1/2 cups of the Shredded Cheddar Cheese, the bell pepper and spices. Mix well with the shredded chicken.
- Add the cooked spaghetti and the 1 cup of reserved water to the chicken mixture, mixing well.
- Dump this mixture into the prepared baking dish and spread out evenly. Top with the remaining cheese.
- Bake uncovered for 40-45 minutes, covering with foil if the cheese starts to brown.
- Top with sliced green onions and serve. Yummy!
