Thursday, July 11, 2013

Gluten Free Chicken Spaghetti

I have not made chicken spaghetti in quiet a while but while Austi Bug was here she asked for it every meal. Tonight we are having Chicken Spaghetti gluten free style and I am taking the leftovers to Austi Bug tomorrow. I hope she likes it!

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.

Rotel Chicken Spaghetti


Ingredients:
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


Directions:
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!

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