Casseroles

Gluten Free Cheesy Chicken Spaghetti

1179

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.

8
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

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
6
  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV