Gluten-Free Chicken Tetrazzini

 This classic comfort food named for an Italian opera star goes gluten free! One pot from stove-top to dinner table in a few easy steps.

One-Pot Gluten-Free Chicken Tetrazzini

                

                Ingredients:

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

Steps:

  • 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.


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