Please note this recipie is not 100% gluten free/dairy free as I use regular cream of mushroom soup. I have to do low fodmap recipes which allows me to have some of both but not a lot.
Recipie
- 1 Box spaghetti
- 1 Can Cream of Mushroom soup
- 1 cup chicken broth
- seasoning salt to taste
- onion powder to taste
- 1 1/2 packages Daiya Cheddar cheese
- 1 whole shredded rotisserie chicken
I recommend cooking this all in a single Dutch oven allowing you to only have 1 dish to clean up afterwards.
Cook spaghetti per directions on box. If possible include chicken broth or chicken bouillons to help flavor the spaghetti. Drain
In Dutch oven over low heat add chicken broth, cream of mushroom, seasoning salt, onion powder, and cheddar cheese. Once fully mixed add back in spaghetti and mix. Lastly add in the shredded chicken.
Cook at 350 degrees for 30min. For additional flavor add garlic salt once cooked.
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