Hey everyone! This Kicki’n Chicken Casserole is amazing!! I give all the credit to my mom for coming up with this awesome recipe.
16 oz bag of gluten-free elbow noodles
8 cooked and shredded chicken breast
1 cup of gluten-free bread crumbs(we use Rice Chex cereal)
3 Tbsp diced onion
Salt and pepper to season
2 18 oz cans of Progresso Creamy Mushroom Soup
1 10 oz can of Rotel Mild Diced Tomatoes and Green Chiles
1 8 oz bag of Six Cheese Italian
First cook pasta according to package instructions.
Next combine all ingredients except bread crumbs or Chex in the large pot and mix through.
Then scoop mixture into a well greased 9×13 inch pan and sprinkle the bread crumbs on top.
Bake at 350° for 25 – 30 minuets.
We also made a fruit salad with strawberries, watermelon, blueberries, and grapes!
I hope you all enjoy this meal.