Name: Chicken Spaghetti Casserole
Prep time: 25 min
Cook time: 50 min
Total time: 85 min
Ingredients: 12 ounces gluten free spaghetti (broken and cooked to al dente); 1 (10.5 ounce) can gluten free cream of mushroom soup; 1 (10.75 ounce) can gluten free condensed tomato soup; ½ cup butter (melted); 16 ounces sour cream; 1 Tbsp dried parsley; 1 tsp Italian seasoning; ½ tsp crushed red pepper flakes; ¾ tsp garlic salt; ½ tsp ground pepper; 4 cups cooked and shredded chicken; 1 ½ cups shredded cheddar cheese; 3 Tbsp butter (melted); 1 cup gluten free panko; 1 tsp Italian seasoning

This unusual combination of ingredients creates the ultimate comfort food. This is a family favorite that my daughters love to eat when they come home from college.

Prep 25

Bake 50

Total 1 25

Yield 12 servings

Print Recipe

Prep Time 25

Cook Time 50

Cooling time 10

Total Time 1 25

Servings: 12 servings

Course: Main Course

Ingredients

For the casserole:

12 ounces gluten free spaghetti broken and cooked to al dente
1 (10.5 ounce) can gluten free cream of mushroom soup
1 (10.75 ounce) can gluten free condensed tomato soup
½ cup butter melted
16 ounces sour cream
1 Tbsp dried parsley
1 tsp Italian seasoning
½ tsp crushed red pepper flakes
¾ tsp garlic salt
½ tsp ground pepper
4 cups cooked and shredded chicken

For the topping:

1 ½ cups shredded cheddar cheese
3 Tbsp butter melted
1 cup gluten free panko
1 tsp Italian seasoning

Instructions

Preheat oven to 350℉. Spray a 9" X 13" pan with nonstick spray and set aside.
In a large pot with salted water, cook spaghetti (broken in half) to al dente, according to package directions.
In a large bowl, mix cream of mushroom soup, tomato soup, melted butter, sour cream, dried parsley, Italian seasoning, red pepper flakes, garlic salt, and ground pepper.
Add the chicken and cooked noodles. Stir until the chicken and noodles are coated and combined.
Place mixture in the prepared 9×13 baking dish. Top with shredded cheese.
Combine 3 Tbsp melted butter, panko, and Italian seasoning in a bowl. Sprinkle evenly on top of cheese.
Bake for 50 minutes until bubbly and panko is golden brown.
Remove from oven, let sit for 10 minutes and serve.

Notes

If you prefer, you can substitute the gluten free noodles, gluten free cream of mushroom soup, gluten free condensed tomato soup, and gluten free panko with non-gluten free versions.