Chicken Spaghetti [0000235]

Ingredients:

8 oz gluten-free spaghetti
2 cups cooked chicken, shredded
1 can (10.5 oz) gluten-free cream of mushroom soup
1 cup gluten-free chicken broth
1 cup cheddar cheese, shredded
1/2 cup milk
1/4 cup gluten-free all-purpose flour
2 tablespoons butter
Salt and pepper to taste

Steps:

Cook gluten-free spaghetti according to package instructions. Drain and set aside.
In a saucepan, melt butter over medium heat. Stir in gluten-free all-purpose flour to create a roux.
Gradually whisk in gluten-free chicken broth and milk until smooth. Cook until the mixture thickens.
Add gluten-free cream of mushroom soup, shredded chicken, and cheddar cheese. Stir until well combined and the cheese is melted.
Season with salt and pepper to taste.
In a large mixing bowl, toss the cooked gluten-free spaghetti with the chicken and cheese mixture.
Transfer the Chicken Spaghetti to a baking dish.
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until bubbly and golden.
Serve the gluten-free Chicken Spaghetti hot and enjoy a comforting and hearty meal!