One-Pot Gluten-Free Chicken Tetrazzini Recipe - BettyCrocker.com

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