Step 1

Preheat oven to 375 degrees.

Step 2

In a large skillet over medium heat saute 2 tablespoons of butter, onions, mushrooms, garlic powder, Italian seasoning, and salt until mushrooms are tender (about 5 minutes). Add shredded chicken and cook for an additional 2 minutes.  Set mixture aside in a bowl.

Step 3

In the same skillet, over medium heat, add the rest of the butter, plus chicken broth and let simmer. Slowly add in cream and simmer for another 2 minutes. Add in xanthan gum, stirring occasionally. Add in 1 cup of shredded cheese and turn heat to low. The cheese will help thicken the sauce. Stir in chicken mixture and chopped spinach. Remove from heat.

Step 4

In an 8x8 dish, add a layer of noodles, a layer of creamy chicken mix, a layer of shredded cheese and repeat until you have reached the top of the dish. You should get two layers of noodles topped with cheese. Bake in the oven for 15 minutes or until cheese is bubbling.