Ingredients
2 chicken breasts, cooked and shredded (see Cooked, Shredded Chicken)
4 servings thin spaghetti, broken into thirds
6 slices of bacon
1 14.5 oz can petite diced tomatoes, drained
3 Tbsp butter
1 4oz can mushrooms, drained
1.5 Tbsp dry onion, reconstituted
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chicken broth
2/3 cup parmesan cheese
1/3 tsp garlic powder
4 tsp Italian seasoning
salt, and pepper to taste
Directions
Cut bacon and fry into bacon bits, drain on paper towel and set aside. Reserve grease.
Preheat oven to 350º.
In large pot, bring water to a boil. Add spaghetti and gently boil for 10 minutes. Drain in colander.
While spaghetti cooks, add butter to bacon grease in skillet. Sauté onion, mushrooms, Italian seasoning, salt, pepper and garlic in butter and bacon grease until onion is tender – 2-3 minutes. Add cooked chicken, cook and stir 2 minutes. Remove from heat.
In spaghetti pot, bring chicken broth to boil. Remove from heat and add soup, tomatoes, cheese, and bacon. Mix well.
Add chicken mixture and cooked spaghetti to pot. Mix well.
Spread mixture into a 2 qt. baking dish and bake in the preheated oven for 30 minutes.