Back in the day, this was a popular way to use leftover chicken or turkey.
1 can condensed mushroom soup
¾ cup water
½ cup grated Parmesan cheese
8 oz. spaghetti, cooked according to package directions
2 boneless, skinless chicken breast halves, cooked and cubed
¼ cup chopped sweet red bell pepper
2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
In a large saucepan, combine soup, water, and cheese. Over low heat, stirring occasionally, heat until cheese is melted and mixture is smooth.
Add spaghetti, chicken, pepper and parsley.
Heat through stirring occasionally.
Serves 4.
