Go to: Just Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
4 c Cooked Spaghetti; made from 8-oz dry spaghetti
1 cn Low-fat cream chicken soup;
1/4 c Water;
1/2 c Grated parmesan cheese;
1 1/2 c Cooked chicken; diced (any mildly flavored leftover chicken)
2 tb Fresh parsley; chopped-=OR= 2 ts Dried parsley flakes;
*Not appropriate for low-sodium diet.
Cook spaghetti according to package directions. In a skillet, combine soup, water, and cheese. Heat over low heat, stirring occasionally, until cheese is melted, about 3 minutes. Add cooked spaghetti, chicken, and parsley to skillet. Heat thoroughly over low-heat, stirring occasionally, approximately 10 minutes. Makes 4 servings each equals to 1/4 recipe.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.