Tetrazinni Soup

10 3/4 oz can condensed chicken broth

10 3/4 can cream of chicken soup

1 soup can water

1 can light cream

1 cup cooked chicken, cubed

1 cup cooked ham, cubed

2 cups cooked spaghetti, cut into 2 inch pieces

4 ounce can sliced mushrooms, drained 

1/4 cup grated parmesan cheese

2 tablespoons parsley, chopped

2 tablespoons pimento, chopped


In large saucepan, blend broth into soup; add remaining ingredients.  Heat, stir occasionally.  Makes 6 to 8 servings.  

10-12 servings: increase cream of chicken soup to 2 cans, water to 2 cans, chicken to 2 cups, spaghetti to 3 cups, and Parmesan cheese to 1/2 cup.

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