From 2006 Southern Living Annual Recipes
My standard recipe for chicken spaghetti, handed down from my mother, is made with a sauce of Velveeta and cream of mushroom soup. When I saw an entirely different version, I knew I had to give it a try.
The tomatoes stew and become tender in the oven, and the mushrooms soak up the flavor of the Italian dressing. When you shred the chicken and stir it all together, it makes such a wonderful sauce. Adding the cheese at the end thickens it up perfectly.
This is definitely a must-make!
4 skinned and boned chicken breasts
2 bunches green onions, chopped
1 (8-oz.) package sliced fresh mushrooms
1 pt. grape tomatoes, halved
1 cup Italian dressing
1 (8-oz.) package spaghetti
1/2 cup freshly grated Parmesan cheese
Place chicken breasts in a single layer in a lightly greased 13- x 9-inch baking dish. Top evenly with onions, mushrooms, and tomatoes. Pour dressing evenly over chicken and vegetables.
Bake, covered, at 375° for 45 minutes. Remove chicken and vegetables from oven; let stand 10 minutes. Shred chicken using two forks.
Cook pasta according to package directions, and drain. Combine shredded chicken mixture and spaghetti, tossing well. Top evenly with 1/2 cup Parmesan cheese.