One-Pot Gluten-Free Chicken Tetrazzini

By á-174535

Ingredients

• 2 tablespoons vegetable oil
• 8 oz sliced mushrooms
• 3 cups Progresso™ chicken broth (from 32-oz carton)
• 8 oz dried gluten-free spaghetti noodles, broken
• 1 can (18.5 oz) Progresso™ Vegetable Classics creamy mushroom soup
• 2 cups chopped gluten-free cooked chicken breast
• 4 oz gluten-free cream cheese, cut into chunks
• 1 teaspoon garlic salt
• 1/8 teaspoon pepper
• 1 cup frozen sweet peas, thawed
• 1 cup gluten-free shredded Italian cheese blend (4 oz)
• 1 cup Corn Chex™ cereal, coarsely crushed

Details

Servings 1
Cooking time 25mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 375°F.

2
In 4-quart Dutch oven, heat oil over medium-high heat. Cook mushrooms in oil 4 to 5 minutes, stirring occasionally, until tender. Remove mushrooms to plate; reserve.

3
Increase heat to high. In same Dutch oven, heat broth to boiling. Add noodles; cook 4 minutes, stirring occasionally. Reduce heat to medium. Stir in soup, chicken, cream cheese, garlic salt, salt and pepper; cook about 2 minutes or until warm. Add peas, mushrooms and cheese. Stir well; top with crushed cereal.

4
Bake about 15 minutes or until bubbly.