hLLp//poLsandploLswordpresscom

Gluten Free Chicken Rotel

One oI my Iavorite Ioods is chicken rotel. All that cheesy goodness. But, like many casseroles,
it uses condensed cream oI mushroom soup. I was stymied on what to do Ior a substitution until
I FINALLY Iound this recipe Adventures oI a Gluten Free Mom. Halleluia! This made me
really really happy. Be Iorewarned, this makes a MASSIVE amount oI Iood. I Iroze halI.
Gluten Iree pasta actually Ireezes and survives really well. But be Iorewarned: Give yourselI at
least a couple oI days Ior this to thaw in the Iridge. It Ireezes solid as a brick oI ice and takes
FOREVER to thaw out (I literally leIt it in the microwave on deIrost Ior 25 minutes beIore
baking).
Ingredients
O oz. package oI Tinkyada brown rice Iettuccine
O can rotel tomatoes
O recipe oI gluten Iree cream oI mushroom soup
O pound 2 Velveeta cheese, cubed
O cup Irozen peas
O oz. Iresh mushrooms, sliced
O boneless chicken breasts, cut into chunks
O onion, diced
O tablespoon olive oil
O tablespoon Worcestershire sauce
O cup chicken broth
Directions:
. Boil your chicken until tender.
2. Remove chicken Irom broth .
3. Boil pasta until just beIore al dente (about minutes).
. Pour pasta over Irozen peas in a colander.
5. Heat oil over medium high heat in a very large skillet.
6. Add the diced onion and mushrooms to the oil and saute until transluscent.
7. Add the rotel, mushroom soup, cup chicken broth, Worchestershire sauce, and Velveeta
to the skillet.
8. Stir until cheese is melty and ingredients are well combined.
9. Fold in the chicken, pasta, and peas.
.Add to a large casserole dish. II you`re Ireezing part oI it, this is where you`ll put it in
your container. You might wanna put your casserole dish on a baking sheet in case oI
drips.
.Bake in 35 degree oven Ior 35 minutes or until sauce is thickened.