With all my muffin recipes last month, I haven’t posted a good dinner recipe in a while. This one is a favorite. It’s not a quick and easy meal so I don’t make it often, but then it is a special treat when I do make it.
I don’t remember where I found the original recipe. It was easily converted to gluten free by substituting rice flour for wheat flour and using gluten-free spaghetti. I’ve made a couple of other small changes, including omitting the milk and increasing the stock. It’s not a dairy free recipe because it does include cheese, but I prefer to cut back on the amount of dairy I’m using, and this recipe is still terrific without the milk.
This is a great recipe for using up leftover chicken, and I’m sure turkey would work well too. I roasted a large chicken one night, made stock from the carcass, and had this the next night. This recipe has enough parts to it that you really want to have the chicken already cooked, and you can’t beat homemade stock.