One of my favorite foods is chicken rotel. All that cheesy goodness. But, like many casseroles, it uses condensed cream of mushroom soup. I was stymied on what to do for a substitution until I FINALLY found this recipe Adventures of a Gluten Free Mom. Halleluia! This made me really really happy. Be forewarned, this makes a MASSIVE amount of food. I froze half. Gluten free pasta actually freezes and survives really well. But be forewarned: Give yourself at least a couple of days for this to thaw in the fridge. It freezes solid as a brick of ice and takes FOREVER to thaw out (I literally left it in the microwave on defrost for 25 minutes before baking).
- 1 14 oz. package of Tinkyada brown rice fettuccine
- 1 can rotel tomatoes
- 1 recipe of gluten free cream of mushroom soup
- 1 pound 2% Velveeta cheese, cubed
- 1 cup frozen peas
- 4 oz. fresh mushrooms, sliced
- 4 boneless chicken breasts, cut into chunks
- 1 onion, diced
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 cup chicken broth
- Boil your chicken until tender.
- Remove chicken from broth .
- Boil pasta until just before al dente (about 11 minutes).
- Pour pasta over frozen peas in a colander.
- Heat oil over medium high heat in a very large skillet.
- Add the diced onion and mushrooms to the oil and saute until transluscent.
- Add the rotel, mushroom soup, 1 cup chicken broth, Worchestershire sauce, and Velveeta to the skillet.
- Stir until cheese is melty and ingredients are well combined.
- Fold in the chicken, pasta, and peas.
- Add to a large casserole dish. If you’re freezing part of it, this is where you’ll put it in your container. You might wanna put your casserole dish on a baking sheet in case of drips.
- Bake in 350 degree oven for 30-45 minutes or until sauce is thickened.