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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!
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.
Ingredients
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.