Chicken Tetrazzini - cooking recipe

Ingredients
    1 can cream of mushroom soup
    3/4 c. water
    1/2 c. grated Parmesan cheese
    4 c. cooked spaghetti (8 oz. dry)
    2 (5 oz.) cans chunk white chicken, undrained
    1/4 c. chopped sweet red pepper
    2 tsp. dried parsley flakes
Preparation
    In a 2-quart saucepan, combine soup, water and cheese.
    Over low heat, heat until cheese is melted, stirring occasionally.
    Add spaghetti, chicken, pepper and parsley.
    Heat through, stirring occasionally.
    Serves 4.

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