1 pound uncooked spaghetti

1 pound broccoli florets

1 tablespoon margarine

1 pound skinless, boneless chicken breast halves - cut into strips

1/2 cup chopped onions

1 (10.75 ounce) can condensed cream of chicken soup

2/3 cup milk

2/3 cup water

1 (3 ounce) package cream cheese, cubed and softened

3/4 cup grated Parmesan cheese

Directions: 

Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, and cook 4 minutes. Mix in the broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain, and transfer to a large bowl.

2. Melt the margarine in a skillet over medium heat, and cook the chicken and onion 5 minutes, until chicken juices run clear and onions are tender.

3. In a bowl, whisk together the soup, milk, water, and cream cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the spaghetti and broccoli to serve.