1 10.5ozCan of Cream of Mushroom Soup or Gluten-Free Cream of Mushroom
1 14.5ozCan of Diced Tomatoes with Green ChiliesDrained
1/4CupBread Crumbs or Gluten-Free Bread Crumbs
1CupFrozen Peas
Instructions
Preheat the oven to 375*.
Add warm spaghetti squash to a stock pot and add in 1 1/2 cups of cheese, warm up to medium heat or let sit on warm spaghetti squash to melt just a bit.
Add the chicken, soup, and diced tomatoes to the spaghetti squash.
Mix well.
Place the mixture in a greased 9x13 baking dish.
Top with the remaining cheese and bread crumbs.
Bake for 20 minutes or until cheese is melted and bread crumbs are crispy.