Chicken Tetrazzini

I baked my own chicken breast for a more homemade taste, but will use the canned in a bind! I put in french green beans and canned sliced carrots for a more filling dish.

My husband is totally addicted to tetrazzini night, and makes delicious leftovers for lunch! Also tried it with bucatini pasta. It holds more of the sauce.

Fixed this for tonight's dinner. Everyone raved about it. Even my 15 month old great grandson cleaned his plate. Will be making this again. It is so easy!!!!

Ingredients

• 1/4 cup chopped red bell pepper or drained jarred pimiento (optional)
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
• 4 cups cooked spaghetti (from about 8 ounces dry)
• 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
• 3/4 cup water
• 1/2 cup grated Parmesan cheese

How to Make It
Step 1

• Heat the soup, water, cheese, parsley, red pepper, if desired, spaghetti and chicken in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.  Season to taste before serving.