CHICKEN TETRAZZINI
Yields 4
1 can 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) Swanson 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 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.
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