Chicken Tetrazzini with Spaghetti Squash
This gluten free chicken tetrazzini is delicious, you won't miss the pasta.
Equipment
- 1 8x8 baking dish
- 1 Skillet
Ingredients
- 2 Chicken Breasts cut into bite size pieces
- 2 cups Mushrooms roughly chopped
- 1/2 cup Sour Cream
- 1/4 cup Cream Cheese
- 6 cups Spaghetti Squash Baked
- 1/4 cup Parmesan Cheese
- 2 tsp Dried Minced Onion
- 1/2 tsp Garlic Powder
- Salt and Pepper
- Olive Oil
Instructions
- Preheat oven to 375 degrees. Spray 8x8 baking pan with nonstick spray.
- Cut squash in half lengthwise. Scoop out insides. Drizzle inside of each half with olive oil and lay face down on baking sheet.
- Bake until outside of squash is tender. Remove from oven and let cool until you can pick it up easily. Scrape out insides into a large bowl.
- Add a little olive oil to skillet. Cook chicken in skillet until almost cooked, then add the mushrooms. Continue cooking until chicken is fully cooked and mushrooms are softened.
- Add sour cream, cream cheese, and remaining seasonings. Cook and stir until cream cheese is melted and everything is combined.
- Add contents of skillet to the spaghetti squash and stir to combine.
- Transfer to the baking pan. Sprinkle with parmesan cheese.
- Bake for 15 minutes.
Notes
My family loves this dish, so I double the recipe and use a 9x13 baking pan.