You can use leftover turkey or canned chicken for this tetrazzini.

INGREDIENTS:
1 can cream of mushroom or cream of celery soup   (98% fat free for low fat recipe)
3/4 cup water
1/2 cup grated parmesean cheese   (reduced fat for low fat recipe)
4 cups cooked spaghetti (8 ounce dry)
2 cups cooked turkey chopped, or 2 cans (5 ounces each) canned chicken, undrained
1/4 cup chopped sweet red pepper or pimento
2 teaspoons dried parsley flakes

PREPARATION:
In 2 quart saucepan, combine soup, water and cheese. Over low heat, heat until cheese is melted, stirring occasionally.
Add spagetti, turkey, pepper and parsley. Heat through, stirring occasionally.
FOR LOW FAT RECIPE:  Use 98% fat free cream soup, and reduced fat parmesean cheese.