Italian Chicken Casserole Gluten Free
Author: 
 
Ingredients
  • 4 tablespoons butter
  • ¼ cup gf flour
  • 4 cups milk*
  • 1 cup plain yogurt**
  • 12 ounces gf pasta
  • ½ cup gf italian season bread crumbs
  • 2 cups diced cooked chicken
  • 1 can artichokes, drained and chopped
  • 1 cup mushrooms, sliced
  • 3 cloves garlic, minced
  • 6 ounces fresh spinach, chopped
  • 1 cup sun dried tomatoes, drained and chopped
  • 1 tablespoon red chili flakes
  • salt and pepper to taste
Instructions
  1. Start pot of water for pasta and cook according to directions on package.
  2. Saute mushrooms and garlic. Set aside
  3. Melt butter in a sauce pan and whisk in flour until it starts to bubbles
  4. Whisk in milk slowly until it starts to thicken and remove from heat.
  5. Whisk in yogurt, salt and pepper.
  6. Mix pasta, chicken, vegetables and milk mixture in a bowl. Pour into a 9x13 and top with bread crumbs
  7. Bake at 400 degrees for 8-10 or until bubbly.
Notes
*I used almond milk
**I used yogurt made from goat's milk
Recipe by Let's Be Yummy at https://letsbeyummy.com/2014/03/09/italian-chicken-casserole-gluten-free-recipe/