To say that I am not a mushroom fan is an understatement, but this dish is excellent and the mushrooms blend well with the other ingredients. I created this dish while trying the new Progresso Creamy Mushroom Gluten Free Soup. My family has requested this dish many times. They are the ones that named the dish. I use Dalallo Gluten Free Pasta because it holds up well and tastes great. I hope you and your family enjoy this recipe as much as mine does. This recipe feeds 4-6.
Chicken and Mushroom Delight
1 can of Progresso Vegetable Classics Creamy Mushroom Soup (Gluten-Free)
1 package elbow or shell Dalallo Gluten Free Pasta
One 10 oz can of Valley Fresh 100% Natural Chicken Breast in water or Tyson 100% Natural Chicken Breast in water. Both are Gluten-Free. Swanson’s canned chicken is NOT Gluten-Free even though the label states No MSG.
1 12 oz package frozen mixed vegetables
1 cup of mild shredded cheddar cheese. (Kraft is gluten-free. Not all sliced or shredded cheese is gluten-free.)
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
Set the oven on 350 degrees
You will need:
Large sauce pan
Large mixing bowl
9×13 baking dish
Cook pasta until tender, add frozen vegetables. Cook vegetables for 3 minutes with pasta. Drain pasta and vegetables. Place in large mixing bowl. Open and drain chicken. Add to pasta and vegetables. Add creamy mushroom soup, garlic powder, salt and pepper. Mix altogether. Spray 9×13 baking dish with gluten-free oil. Place the ingredients in the baking dish. Evenly distribute the cheese on top. Place in oven until cheese is melted, approximately 15 minutes.