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–+ servings
Prep Time 25 minutes
Cook Time 50 minutes
Cooling time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Main Course

Ingredients
  

For the casserole:
For the topping:
  • 1 ½ cups shredded cheddar cheese
  • 3 Tbsp butter melted
  • 1 cup gluten free panko
  • 1 tsp Italian seasoning

Instructions
 

  1. Preheat oven to 350℉. Spray a 9" X 13" pan with nonstick spray and set aside.
  2. In a large pot with salted water, cook spaghetti (broken in half) to al dente, according to package directions.
  3. 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.
  4. Add the chicken and cooked noodles. Stir until the chicken and noodles are coated and combined.
  5. Place mixture in the prepared 9×13 baking dish. Top with shredded cheese.
  6. Combine 3 Tbsp melted butter, panko, and Italian seasoning in a bowl. Sprinkle evenly on top of cheese.
  7. Bake for 50 minutes until bubbly and panko is golden brown.
  8. 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.

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