1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
3/4 cup water
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1/4 cup chopped red pepper or drained jarred pimiento (optional)
1/2 of a 1-pound package spaghetti, cooked and drained
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
Heat the soup, water, cheese, parsley, red pepper (if desired), cooked spaghetti and chicken in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
Optional step: transfer to an oven-safe dish, top with Parmesan cheese and set under the broiler until the top is golden brown, about 3-4 minutes.