Chicken and Pasta Primavera

Okay, I admit it, I got this recipe off of the cream of mushroom soup can. It has become our latest “go to” recipe for those nights when there’s “nothing” in the house, since the ingredients are mostly pantry items.

1 can cream of mushroom soup
1/2 cup milk
3 tablespoons Parmesan cheese
1/4 teaspoon garlic powder
1 (16-oz.) bag frozen mixed vegetables
2 cups cooked chicken, cubed
4 cups cooked spaghetti

MIX soup, milk, cheese, garlic powder and vegetables in saucepan. Heat to a boil. Cover and cook over low heat 10 min. or until tender-crisp.
ADD chicken and spaghetti and heat through.


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