• 1 can (10-3/4 ounces) low-fat cream of mushroom soup
• 3/4 cup water
• 1/2 cup grated low-fat parmesan cheese
• 4 cups cooked spaghetti
• 8 ounces cubed cooked white chicken
• 2 teaspoons dried parsley flakes

In a 2-quart saucepan, combine soup, water and cheese. Over low heat, heat until cheese is melted, stirring occasionally. Add spaghetti, chicken and parsley. Heat through, stirring occasionally.