 This is Gluten, Egg and Soy free... and can be dairy free with adjustments...
Personal Note- Needs more fresh garlic and may be some rainbow peppers..Not bad for a 1st try.. even my 9 year old loved it.. Sauce: 1 Pint Half and Half (almond/coconut combo... non-dairy, soy free) 2 Cups Mozzarella (shredded... can change from dairy) ¼ Cup Parmesan (grated ....can change from dairy) ½ Cup Cheddar (shredded...can change from dairy) 1 Tbl Italian Seasoning (Gluten free, soy free etc..) 2 Cloves Garlic (crushed/ minced) Casserole: 1 Box Gluten Free Spaghetti 2 Chicken Breasts (skinless and cut into cubes) 1 Cup Mozzarella (shredded... can change from dairy) 2 Tbl Gluten Free Flour Directions: First put half and half into a medium sauce pan then while heating the half and half slowly add cheeses and garlic simmer until thickened. While cooking sauce prepare and cook chicken and in a separate pot cook the spaghetti until just right. Then put cooked spaghetti into a casserole dish add chicken and thickened sauce. mix well then add additional cheese and Bake at 350 degrees for 30 minutes
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