CHICKEN TETRAZZINI
1 CAN (10 3/4 oz) Cream of Mushroom Soup
3/4 cup water
1/2 cup grated Parmesan cheese
4 cups cooked spaghetti (about 8 oz dry)
2 cans (5 oz. each) of Swansons Premium Chunk White Chicken, undrained
1/4 cup chopped sweet red pepper or pimento (optional)
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley flakes
In a 2-qt 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.
1 CAN (10 3/4 oz) Cream of Mushroom Soup
3/4 cup water
1/2 cup grated Parmesan cheese
4 cups cooked spaghetti (about 8 oz dry)
2 cans (5 oz. each) of Swansons Premium Chunk White Chicken, undrained
1/4 cup chopped sweet red pepper or pimento (optional)
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley flakes
In a 2-qt 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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