Chicken Tetrazzini

CHICKEN TETRAZZINI

1 can (10 3/4 oz.) condensed cream of mushroom soup
3/4 cup water
1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh parsley or 2 tsp. dried parsley flakes
1/4 cup chopped red pepper or drained jarred pimiento (optional)
1/2 of a 1-lb. package spaghetti, cooked and drained
1 can (12.5 oz.) white chunk chicken breast in water, drained

Heat the soup, water, cheese, parsley, red pepper, if desired, spaghetti and chicken in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Makes 4 servings.