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Diced chicken served over pasta in a creamy mushroom sauce topped with red peppers and parmesan cheese.
1 can (10 3/4 oz.) Cream of Mushroom OR 98% Fat Free Cream of Mushroom Soup
3/4 cup water
1/2 cup grated Parmesan cheese
2 tbsp. chopped fresh parsley OR 2 tsp. dried parsley
1/4 cup chopped red pepper OR pimiento (optional)
4 cups cooked spaghetti
2 cans (5 oz. each) Chunk Chicken Breast, drained
Mix soup, water, cheese, parsley, pepper, chicken and spaghetti in saucepot. Heat through.