ONE-POT GLUTEN-FREE CHICKEN TETRAZZINI

One-Pot Gluten-Free Chicken Tetrazzini image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 12

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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:

Heat oven to 375°F.
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.
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.
Bake about 15 minutes or until bubbly.

Nutrition Facts : Calories 510, Carbohydrate 47 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g, TransFat 0 g