Turkey or Chicken Tetrazzini

1 can condensed Cream of Mushroom Soup
3/4 cup Chicken Broth, canned is fine
1/2 cup Shredded Parmesan Cheese
1/2 lb. Spaghetti, cooked and drained
2 cups cooked Turkey or Chicken, cubed
1/4 cup chopped Red Pepper
2 Tbsp. snipped fresh Parsley

In a 2 quart saucepan, combine soup, broth and cheese. Over low heat, cook
until cheese is melted, stirring constantly. If cheese does not melt good,
cool, put in blender or food processor and mix until smooth. Return to
saucepan. Add spaghetti, meat, cooked peppers and parsley. Heat well and
serve. Cook your peppers at high in micro-wave until soft before adding
them to spaghetti mixture.

Serves: 4

Patty

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