1 can Campbell's chunky cream of chicken mushroom soup
1/2 c. slivered cooked ham (3 oz.)
1/4 c. grated Parmesan cheese
1 1/2 c. hot cooked fettuccine (about 3 oz. uncooked)

Heat soup, ham, and cheese in a small saucepan over medium heat until hot and bubbly (about 2 minutes). Stir mixture occasionally. Combine cooked fettuccine with soup mixture in large bowl. Divide between 2 plates. Serve hot.