Chicken Spaghetti Bake

1/2 lb. spaghetti
1 can fat free cream of chicken soup
1/4 cup cheez whiz type cheese
2 large boneless skinless chicken breasts
 1/2 onion, diced
 1/2 cup frozen corn
 1/4 cup grated parmesan cheese

 Cook your spaghetti. Saute the chicken and onions until cooked through. Put the corn into the boiling pasta water for the last 2 or 3 minutes. Preheat your oven to 350.
 Mix the soup and cheez whiz into the chicken. Add your drained spaghetti and corn. Mix thoroughly and put into an 8x8 inch glass baking dish. Sprinkle the parmesan cheese on top. Bake for 20 minutes.

This is one of my favorite go to dishes. We always have pasta and chicken and some kind of cream soup. You can change the type of pasta and use cream of mushroom soup too. Any frozen vegetable that you like works in this dish. It takes about 15 minutes of work.