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.
So glad you enjoyed the gluten free condensed mushroom soup! It really makes all the difference when you’re able to safely enjoy some of your favorite comfort foods every now and again, doesn’t it? 😀