You can use leftover or canned chicken for this tetrazzini.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 1 can cream of mushroom or cream of celery soup
- 3/4 cup water
- 1/2 cup grated parmesean cheese
- 4 cups cooked spaghetti (8 ounce dry)
- 2 cans (5 ounces each) canned chicken, undrained
- 1/4 cup chopped sweet red pepper or pimento
- 2 teaspoons dried parsley flakes
Preparation:
In 2 quart saucepan, combine soup, water and cheese. Over low heat, heat until cheese is melted, stirring occasionally.Add spagetti, chicken, pepper and parsley. Heat through, stirring occasionally. Serves 4. - Abby