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
Preparation
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.
