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Tetranzini - Italian Casserole (Gluten-Free)

This recipe comes to us from Sara Nagy.

Ingredients:
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 GF)
8 - 16 oz. sautéed mushrooms
1 cup grated parmesan cheese

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Directions:
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!

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