Chicken Tetrazzini - cooking recipe

Ingredients

1 can (10 3/4 oz.) cream of mushroom soup
3/4 c. water
1/2 c. grated Parmesan cheese
4 c. cooked spaghetti
2 cans (5 oz. each) Swanson chunk white chicken, undrained
1/4 c. chopped sweet red pepper
2 Tbsp. chopped fresh parsley

Preparation

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