Gluten Free Cheesy Chicken Spaghetti

July 08, 2014

1386

Cheese, chicken, and spaghetti! A gluten free chicken casserole after my own heart – full of flavor and no more fussy than it needs to be.

16 ounces gluten free spaghetti (Tinkyada recommended)
¼ cup butter
¼ cup gluten free flour (I use Better Batter)
2 teaspoons chicken bouillon (equivalent cube amount)
2 cans of 2% evaporated milk
2 10-ounce cans of Rotel (or store brand)
3 cups shredded cheddar cheese, as sharp as you like - DIVIDED
3½ - 4 cups of cooked chicken, cut into bite-sized pieces
1 cup reserved pasta water (get this before you drain the noodles) OR chicken broth

Prepare spaghetti as directed on package. For Tinkyada, I almost always do the "energy saving" method with just two minutes of boiling because it helps to free up a burner while I'm making supper. ...
See the full directions on my site

Nutritions

Calories
393

Sodium
678mg
28% DV

Fat
14g
22% DV

Protein
24g
49% DV

Carbs
38g
13% DV

Fiber
6g
25% DV