It was great I was afraid using GF Progresso Soup and not using the condensed soup it might be too juicy but it was just right.
3 large boneless chicken breasts
1 can (18 counce) Gluten Free Progresso Cream of Mushroom Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1 tablespoon Margarine or butter
10 ounces Velveeta cheese, cubed
8 ounces gluten free spaghetti, of your choice, cooked and drained
Cut up chicken into bite size pieces. In a large skillet melt butter or margarine. Add cubed chicken, and cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until hot and bubbly.
Thanks for stopping by y'all and please come again soon!