Description
A great cheesy gluten free chicken casserole! Great for an event or potluck or to feed a hungry family!
Ingredients
Scale
- 3 or 4 cooked chicken breasts
- 1 large spaghetti squash cooked
- 1/4 of a queso blanco cheese block (like velveeta, I use Queso Blanco Heb Cheese)
- 1/2 cup to 1 cup of shredded cheddar cheese
- 1/3 cup of parm cheese
- 1 can of drained Rotel
- 1/4 a cup of butter (half a stick of butter)
- 1/2 cup of chopped onion
- 2 tsp onion powder
- 1 tsp of salt or to taste
- 2 Joseph pitas toasted (or you can use low carb tortillas toasted or even 1/2 a cup almond flour mixed with half a cup of parm. The almond flour won’t be as crunchy but it is gluten free.)
Instructions
- Cook the spaghetti squash and chicken breasts (shred the chicken).
- In a big skillet add the butter and onions.
- Cook till almost tender.
- Add the queso cheese, chicken, spices/salt & mix.
- Add the can of drained Rotel and spaghetti squash and mix.
- Put mixture into a 9X13 baking dish.
- Cover with the cheddar cheese.
- Toast the 2 Joseph pitas, crunch up, mix with the parm.
- Add the pita/parm mix to top of casserole.
- Bake uncovered for 30 minutes at 350 degrees.
- You can also broil on high for the last 2 to 3 minutes if you want a really crunchy top.
Notes
- **NOTE- If you would rather not add the queso cheese you can try mixing another type of cheese like Monterey Jack in the skillet with another 1/4 cup of butter & a 1/4 cup of heavy whipping cream or even mozzarella cheese with 1/4 cup of butter & cream to the skillet.
- Enjoy this THM friendly casserole.