One Pot Gluten Free Chicken Tetrazzini Recipes

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

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

ONE-POT GLUTEN-FREE ASIAN CHICKEN AND NOODLES

One-Pot Gluten-Free Asian Chicken and Noodles image

Instead of take-out, make this one-pot dish with global flavors in your own kitchen. The whole dinner in one pot makes cleanup a snap!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons sesame oil or vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into bite-size pieces
3 tablespoons gluten-free tamari sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1 can (18.5 oz) Progresso™ Vegetable Classics French onion soup
2 cups Progresso™ chicken broth (from 32-oz carton)
8 oz dried gluten-free rice noodles, broken
1 package (12 oz) fresh stir-fry vegetables (broccoli, carrots, snow peas)
1 tablespoon gluten-free cornstarch
1/4 cup cold water
1/2 cup gluten-free dry-roasted peanuts, crushed

Steps:

In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until chicken is no longer pink in center. Stir in 1 tablespoon of the tamari sauce; sprinkle ginger and garlic powder over chicken.
Add soup and broth; heat to boiling over high heat. Add noodles and vegetables; cook 4 to 5 minutes, stirring occasionally, until noodles are tender and vegetables crisp-tender.
In small bowl, stir cornstarch and cold water until dissolved. Add to Dutch oven; stir to combine. Heat to boiling. Stir in remaining 2 tablespoons tamari sauce.
Spoon into shallow serving bowls; top with crushed peanuts.

Nutrition Facts : Calories 450, Carbohydrate 44 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 0 g

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