Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
Have you ever been craving something creamy and delicious? Well, I have and no, I am not prego! I just had this vision of something totally delicious and filling that would be gluten free and I found it.
This Chicken Tetrazzini is sooo creamy and packed full of flavor. The spaghetti gluten free corn noodles are so good. I did not cook the pepper and onions too much because I like a crunchy texture. My cream soup base is so easy to adapt to this recipe and this time I just finely chopped some mushrooms to go with the sliced mushrooms.
Yes, this Chicken Tetrazzini met all my requirements for a wonderfully delicous meal. And the added bonus? This recipe is not complicated at all, the most difficult part is enduring the heavenly aroma until it is ready to eat.!
Enjoy!
- 3-4 pounds chicken
- 1 pound gf spaghetti
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1 stick butter
- 1 cup mushrooms, sliced
- 10 ounces cream soup recipes with mushrooms
- Grated Cheddar Cheese*
- Cook chicken
- Cook the spaghetti in chicken broth. Drain but do not rinse.
- Saute onion, bell pepper, and mushrooms in butter until tender.
- Combine spaghetti, diced chicken, sauteed vegetable, and cream mushroom soup in a 9x13 pan. Cover with grated cheese.
- Bake at 350 degrees for 20 minutes until cheese melts and casserole bubbles around edges.
I made this and my family loved it!