8-oz Barilla spaghetti
4 chicken breasts halves (about 1 – 1 1/2 lbs total)
1 large onion
7-oz fresh mushrooms (about 6 large)
1 can Campbell’s cream of mushroom soup
2/3 cup Kraft sharp cheddar cheese, shredded
Beef Bouillon cube (or 1 tsp bouillon)
Kerrygold butter (if needed)
Salt and pepper
Mince the onion and clean and slice the mushrooms then set aside.
Season the chicken breasts with a generous amount of salt and pepper and set aside.
Add butter to the drippings (if needed) and quickly brown the chicken breasts on both sides (about 4-5 minutes per side), then transfer them to a small casserole dish (just large enough to fit chicken plus sauce).
Add onions to the skillet and cook for about five minutes.
Next add the sliced mushrooms, and allow them to sauté for a few minutes, then season lightly with salt and pepper.
Add in the cream of mushroom soup and mix in well. Next add in sharp cheddar and stir until well blended, and the cheese has melted into the sauce.
Next pour the sauce over the chicken breasts so that they are well coated.
Put the casserole, uncovered, in a preheated oven at 350 degrees F for 30 minutes, or until the chicken is completely cooked through and the sauce is hot and bubbly.
While your chicken is cooking, cook spaghetti per the package directions and then drain and set aside until needed.
Once your spaghetti and chicken are ready, place a serving of spaghetti on a plate, top with a chicken breast, and cover with sauce.