Chicken Tetrazzini

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Traditional tetrazzini requires a rich (and time-consuming) béchamel sauce, but this quick recipe uses canned soup to make a family favorite fast!

Ingredients

16 ounces Mueller's® Spaghetti

1 fully cooked rotisserie chicken; meat cut into bite-size pieces; skin and bones discarded

1 (10.75-ounce) can condensed cream of mushroom soup

1-1/2 cups milk

2/3 cup shredded Parmesan cheese

Additional Parmesan for garnish

Cooking Directions

Cook the spaghetti according to package directions; drain well.

Meanwhile, in a large saucepan, combine cooked chicken, cream of mushroom soup, and milk. Cook, stirring frequently, over medium heat until chicken is heated through and sauce is hot.

Stir in 2/3 cup shredded Parmesan cheese.

Add drained spaghetti to saucepan, and toss gently to coat pasta with sauce. If desired, garnish with additional Parmesan cheese.

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