First of all, Happy Leap Day everyone!
Monday I was fortunate enough to receive some bone grafting in my lower jaw… which in turn requires me to be on soft chew for a while. Lucky for me my wonderful grandmother brought us TWO delicious soft and wonderful meals to help out. The first of these meals was sooo amazing I texted her while were were still eating it to ask for the recipe. Seriously I debated eating it again for breakfast the next morning! {Don’t worry, I managed to refrain myself until lunch.} Anyways she was kind enough to allow me to share it and she filled me in on all the modifications she made to make it gluten free & wonderful.
- 1 box DeBoles gluten free fettuccine {or spaghetti}
- 1 can gluten free cream of mushroom soup
- 1 package [8oz] cream cheese, cubed
- 1 cup heavy whipping cream
- 1/2 cup butter
- 1 cup Parmesan cheese {+ addition for topping}
- 3/4 cup Mozzarella cheese
- 3/4 cup Swiss cheese
- 2 1/2 cups cubed cooked chicken
- Boil pasta: while pasta is cooking, cook chicken & cut/shred into bite size pieces
- Preheat oven to 350.
- In deep skillet combine soup, all cheeses, cream, and butter. Stir until melted then add cubed chicken and strained pasta.
- After mixing, transfer everything to a large baking dish {abt. 2 1/2 qt} & top with desired amount of Parmesan.
- Cover and bake for 25 minutes, then uncover and bake for 5-10 additional minutes {until golden brown.}
Needless to say, this did not last long. And I have a feeling I’ll be making it again soon. Thanks grandma!
Pin for later –>
