Chicken Tetrazzini

By michelle1026

Ingredients

• 16 oz thin spaghetti
• 12 oz frozen mixed veggies
• 2 TBS butter
• 2 lbs boneless skinless chicken breasts (cubed)
• 4 oz baby bella mushrooms (sliced)
• 10.5 oz cream of chicken soup (see recipe)
• 1/2 cup milk
• 1/4 cup white cooking wine
• Shredded or grated Parmesan cheese

Preparation

Step 1

Prepare pasta as directed. Steam vegetables until tender. Drain pasta and add back to pan. Add vegetables to same pasta pan when cooked.

Meanwhile, melt butter in large skillet over medium-high heat. Add chicken. Cook until no longer pink. Remove chicken and add to pasta mixture. Add mushrooms to chicken pan and cook until mushrooms are soft. Stir in cream of chicken soup, milk and wine. Mix well and stir into pasta. Stir well to coat.