Tetraginni (Pasta) - cooking recipe

Ingredients

8 oz. vermicelli spaghetti, cooked and drained
1 can cream of chicken soup
1 can cream of celery soup
1/2 c. milk
2 c. cubed chicken
1 c. or 4 oz. mushrooms
2 Tbsp. pimento
2 Tbsp. minced parsley
1/2 Tbsp. grated Parmesan cheese

Preparation

Combine cooked vermicelli with remaining ingredients and turn into a greased 2-quart casserole dish.
Bake in preheated oven for 25 minutes or until brown and bubbly.