Shelly's Recipe

SAN DIEGO CHICKEN

Category: Chicken

2 tbsp butter
3/4 lb fresh mushrooms, sliced
2 tbsp dry white wine
1 tsp lemon juice
8 boneless, skinless chicken breasts, cut into strips
2 can cream of mushroom soup
2 cups sour cream
1 lb spaghetti, cooked al dente, drained
1/4 cup grated parmesan cheese

While pasta is cooking, preheat oven to 325. In a large frying pan, melt butter and saute mushrooms until tender. Add wine and lemon juice. Cook until liquid evaporates.

In a mixing bowl, combine remaining ingredients and add drained spaghetti. Season with salt and pepper. Arrange in a 13x9 inch baking pan and top with cheese. Bake for 30 minutes, or until hot and bubbly.