This recipe comes to us from Sara Nagy.
2 cups cubed leftover turkey or chicken
8+ oz. cooked gluten-free spaghetti noodles broken in half (Dont overcook them, theyll cook more in the casserole)
1 Can Progresso Cream of Mushroom Soup (verify gluten-free)
8 - 16 oz. sautéed mushrooms
1 cup grated parmesan cheese
Cook the spaghetti noodles. Sauté the mushrooms, add the chicken or turkey to warm through, add the soup and the sherry. Stir in about ¾ of the parmesan cheese and the noodles.
Pour into a buttered casserole dish and top with the rest of the cheese. Bake at 325F, uncovered for about 35 minutes. This is a comfort dish!