Gluten Free Chicken Casserole |Cooking With Amanda

During the fall and winter months, I just crave casserole style meals. Do you? This cheesy gluten free chicken casserole happens to be a new favorite for me. I love the warm taste of it. It tastes just like a dish my husband's grandma would have made us.

She was very much a homemade, comfort food type of cook, and she cooked all the time. Each time we would go to her home to visit, being well into her 90's, she would still get up and cook us a HUGE breakfast before the sun was up! I remember the first time we visited and I was in shock.

This was also before I cooked regularly too, so I could not even imagine getting up that early to cook such a wide array of foods for breakfast. At that point in my life, I was lucky to get a quick bowl of cereal before work.

This casserole is very much a comfort meal. I love how kid-friendly it is too, plus I used rotisserie chicken, which greatly cut down on the cook time. I love using pre-cooked chicken for meals and this is the perfect one to use it in.

Then, there is the cheese. This casserole is full of cheese, which happens to be a favorite in our household! I've found that adding cheese to meals is a great way to get my kids to try out new recipes. They just can't live without their cheese!

This recipe is perfect served with a big glass of milk and a side of corn on the cob. We had plenty of leftovers to reheat and use throughout the week too. That's another reason why I love casseroles; it usually gives me a day off from cooking throughout the week because of the leftovers.

Are you ready for a tasty casserole tonight? Try this one!

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Gluten Free Chicken Casserole Recipe

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Ingredients

12 ounces gluten free spiral pasta
8 ounces cream cheese
1/2 cup milk
1 clove garlic, crushed
2 cups sharp cheddar cheese, shredded and divided
2 cups cooked shredded chicken
1/2 cup green onions, chopped
1 tomato, diced

Directions

Preheat oven to 350°F.
Cook the pasta in accordance with package instructions, then drain.
While the pasta is draining, place the cream cheese in the bottom of the stock pot used for the pasta and warm it up to melt.
Pour in the milk and the crushed garlic; continue stirring to melt the cream cheese.
Mix in 1 cup of shredded sharp cheddar cheese until melted.
Add in the pasta and mix well with the cheese.
Mix in the cooked chicken. At this point if it is a little dry, add a little more milk to make it creamy.
Pour the pasta mixture into a greased 9"x13" baking dish.
Top with the additional cheese, green onions, and tomato.
Bake for 30 minutes or until the cheese is nicely melted on top.