CHICKEN AND MUSHROOM SPAGHETTI

1 1/2 lbs boneless, skinless chicken breasts

4-oz uncooked whole-wheat spaghetti
1/2 can (10 3/4-oz size) low-fat cream of mushroom soup, undiluted
1/2 cup low-fat milk
1/2 tsp salt
1/4 tsp pepper
1 jar (2-oz) sliced mushrooms, drained
nonstick vegetable cooking spray
Grated Parmesan cheese for garnish, optional

In a large skillet combine the chicken and enough water to cover it completely; cover and bring to a boil. Reduce the heat and simmer for about 20 minutes or until chicken is cooked through. Drain well. Chop chicken and set aside.

Meanwhile cook the spaghetti according to the package directions but omit any salt or butter. When spaghetti is tender, drain and set aside.

In a small saucepan combine the soup, milk, salt and pepper, stirring to blend. Over low heat, cook just until warm.

Coat a 12" x 8" x2" glass baking dish with nonstick cooking spray. Add the spaghetti to the dish. Layer the chicken, soup mixture, then mushrooms over the spaghetti. Bake in a 325-degree oven for 30 minutes or until heated through and bubbly.

This is a file photo for reference only.