It's cold, gray, and wet outside today. This is definitely a day for comfort food. Time for something warm and cheesy. This is an delicious way to warm up.
I baked five chicken legs in the crock pot to divide between two separate recipes. These were baked until the chicken just fell off the bones.
You will need....
1 package of gluten free noodles (I used Peacock Brand Brown Rice Vermicelli), but shells or anything will work.
2 cups cooked chicken (or turkey) bite size pieces
3 TBSP butter
1 can Progresso Cream of Mushroom soup (It's Gluten Free...Campbell's is not at this time, as far as I know.)
1 cup milk (I used Lactaid today any will do.)
1/2 tsp Bell's seasoning or Sage
1/8 tsp ground mustard
1 cup shredded cheddar cheese
1 cup shredded Mozzarella cheese
1 TBSP Parmesan cheese
Cook spaghetti to aldente stage and drain. Gluten free pasta tends to get too mushy for my liking. Place as bottom layer in a greased 9x13 pan.
Top with chicken or turkey.
Whisk together other ingredients except the mozzarella and Parmesan cheese. Cook on medium heat until cheddar cheese melts. Pour over noodles . Sprinkle with Parmesan and mozzarella cheese.
Bake at 350 for 30 minutes.
YUM!
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I'ld love to hear from you if this helps. Please keep it clean as I want this to be family friendly.