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Swanson® Chicken Tetrazzini

By: Campbell's Kitchen 
"Red pepper and chopped parsley brighten up the creamy mushroom and Parmesan sauce that brings this chicken and pasta dish together. "

This Kitchen Approved Recipe has an average star rating of 3.4 Rate/Review | Read Reviews (3)

Prep Time:
15 Min
Cook Time:
5 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  • 3/4 cup water
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup chopped red pepper or pimiento
  • 4 cups cooked spaghetti
  • 2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained

Directions

  1. Heat the soup, water, cheese, parsley, pepper, spaghetti and chicken in a 2-quart saucepan over medium heat until the mixture is hot and bubbling.

Footnotes

  • Serving Suggestion: Serve with sauteed spinach with garlic and Parmesan cheese garlic bread. For dessert serve oatmeal raisin cookies.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 362 | Total Fat: 8.7g | Cholesterol: 40mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 3.4 star rating.
Reviewed on May 20, 2009 by Shantal B   view full review
Yum! Really good recipe, some what like tuna casserole, which I love, but the family doesn't...
The reviewer gave this recipe 2 stars. This recipe averages a 3.4 star rating.
Reviewed on Jan. 25, 2010 by rollingmayo   view full review
Made according to recipe and came out bland.
The reviewer gave this recipe 4 stars. This recipe averages a 3.4 star rating.
Reviewed on Jan. 4, 2010 by Orson1981   view full review
This is the first dish I cooked for myself. Amazingly it turned out quite well, considering I...

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