adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

One-Pot Gluten-Free Chicken Tetrazzini
0 Likes
Prep Time:
10 minutes
Total Time:
25 minutes
Gluten-free version of a famous Italian comfort food dish, quick and easy one-pot meal.
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 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
Instructions:
  • Preheat oven to 375°F.
  • Heat oil in a 4-quart Dutch oven over medium-high heat. Sauté mushrooms in the oil for 4 to 5 minutes until tender, stirring occasionally. Transfer the cooked mushrooms to a plate and set aside.
  • Turn up the heat to high. In the same Dutch oven, bring the broth to a boil. Add noodles and cook for 4 minutes, stirring occasionally. Lower the heat to medium. Mix in soup, chicken, cream cheese, garlic salt, salt, and pepper; heat for about 2 minutes until warm. Add peas, mushrooms, and cheese. Stir thoroughly and sprinkle with crushed cereal before serving.
  • Bake for approximately 15 minutes until golden and bubbly.

Similar Recipes