Chicken Rotini Tetrazzini

• 3 c. (8 oz.) rotini noodles, cooked
• 2 Tbsp. butter or margarine
• 1/2 c. onion, finely chopped
• 1 chicken bouillon cube
• 1 c. hot water or milk
• 1 (10 3/4 oz.) can condensed cream of chicken or cream of mushroom soup
• 1/2 lb. (about 2 c.) chopped cooked chicken
• 1 tsp. dried parsley flakes
• Dash ground black pepper
• 3/4 c. grated Parmesan cheese

1. Cook pasta according to package directions; drain. Meanwhile, in large saucepan over medium heat, melt butter; add onion.
2. Cook 3 minutes or until tender.
3. Dissolve chicken bouillon cube in hot water; add to onion mixture.
4. Stir in remaining ingredients; heat to boiling, stirring until sauce is smooth. Remove from heat and stir in cheese.
5. Toss hot pasta and sauce.

rotini noodles, butter, onion, chicken, water, condensed cream, chicken, parsley flakes, ground black pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7562 (may not work)