It takes just 25 minutes to make this luscious pasta dish featuring chicken, Parmesan cheese and a creamy mushroom sauce. Heat the soup, water, cheese, parsley, red pepper, calories in 3 ounces of chicken breast desired, spaghetti and chicken in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. 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. Even my 15 month old great grandson cleaned his plate. This is a go-to-meal at our house after Thanksgiving.
