Chicken Tetrazzini

• 16 oz (1/2 pkg) Heartland Spaghetti
• 1 fully-cooked rotisserie chicken; meat cut into bite size pieces; skin and bones discarded
• 1 can (10 3/4 oz) cream of mushroom soup
• 1 1/2 cups milk
• 2/3 cup shredded Parmesan cheese
• Additional Parmesan for garnish

1. Cook pasta according to package directions; drain in a colander.
2. While pasta is draining, in the same saucepan, combine chicken, cream of mushroom soup and milk.
3. Cook, stirring frequently, over medium heat until hot.
4. Stir in 2/3 cup shredded Parmesan. Add spaghetti and toss gently to blend.
5. If desired, garnish with additional Parmesan cheese.
6. Tip: For added flavor, melt 2 tablespoons butter or margarine, then cook 1/2 cup diced onion or red or green bell pepper in melted butter, stirring until vegetables are tender. Proceed as recipe directs, stirring chicken, mushroom soup and milk into cooked vegetables.
7. Option: Substitute 1 pound boneless, skinless chicken breasts, cut into bite-size pieces and cooked for the rotisserie chicken.

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