4 oz. uncooked spaghetti
4 slices bacon, chopped
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 medium zucchini, sliced
1/2 c. milk
1 c. shredded Mozzarella cheese
2 c. cubed cooked chicken
1/4 c. grated Parmesan cheese

Preheat oven to 350°F. Break spaghetti in half. Cook according to package directions; drain. In medium saucepan, cook bacon until crisp. Blend in soup. Add zucchini and milk. Cook until zucchini is tender. Stir in Mozzarella, then add spaghetti and chicken. Pour mixture into 2 1/2-quart casserole. Sprinkle with Parmesan cheese.

Bake 40 minutes.