Chicken Parmesan

4 boneless, skinless chicken breasts
2 (10 3/4-oz.) cans cream of chicken soup
3/4 c. fresh Parmesan cheese, grated
1/4 - 1/2 c. water
Salt & pepper, to taste
Vermicelli noodles, cooked

In a slow cooker, combine all ingredients except noodles. Cover and cook on low for 6 - 8 hours or on high for 4 hours. Serve over noodles.