1 can
(10 ¾ oz.) cream of mushroom soup
½ cup
milk
3 tbsp.
grated Parmesan cheese
¼ tsp.
garlic powder
1 bag
(16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups
cubed cooked chicken
½ of a
1-lb. pkg. spaghetti, cooked without salt and drained
Heat soup, milk, cheese, garlic powder and vegetables in
3-qt. saucepan over medium heat to a boil. Reduce heat to low. Cover and cook
10 min. or until vegetables are tender-crisp, stirring often.
 |
| They didn't have the right frozen veggie mixture at the co-op, so I made do with a corn/pea/carrot one instead. |
Stir chicken in saucepan and cook until mixture is hot and
bubbling, stirring occasionally.
 |
| Everything's better with chicken! |
Serve chicken mixture over spaghetti.
 |
| Served over a nice light brown rice spaghetti! |
My Rating: 3/5 "This is just really, really bland. The garlic powder is the only flavor. Other than that it's bland soup and bland vegetables on top of bland pasta. The chicken is nice, though, and makes the whole thing more filling."
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