Hurried Chicken Tetrazzini

• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1 8-ounce package of thin spaghetti
• Parmesan cheese, grated
• 2½ cups chicken (canned or left-over) diced

Cook spaghetti in boiling water. In a separate pan, add chicken to undiluted soups, season to taste, heat slowly until bubbly, and serve over spaghetti with plenty of cheese.