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.
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
Steps:
- 1Heat oven to 375°F.
- 2In 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.
- 3Increase 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.
- 4Bake about 15 minutes or until bubbly.
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