Source: dLife

Chicken and spaghetti baked in a delicious cream of mushroom sauce.

Servings

1.5 lb boneless skinless chicken breasts , halved
0.25 lb spaghetti pasta
5.33 oz Soup, cream of mushroom, condensed, canned , 1/2 can, undiluted
0.5 cup fat free milk
0.5 tsp salt
0.25 tsp black pepper
2 oz Mushrooms, canned, drained, slices , drained
1 cooking spray

1 Begin by combining the chicken with enough water to cover it in a large skillet; cover and bring to a boil. Reduce the heat, and then simmer for about 20 minutes, or until the chicken is done. Drain the chicken, chop it, and set aside.
2 Cook the spaghetti according to the package directions, omitting any salt and fat. Drain, and set aside.
3 In a small saucepan, combine the soup, milk, and seasonings, stirring well to mix.
4 Preheat your oven to 325 degrees F and then layer the chicken, spaghetti, soup mixture, and mushrooms in a 12x8x2-inch baking dish.
5 Bake for roughly 30 to 45 minutes, or until thoroughly heated.