INGREDIENTS
1 tbsp
butter
1/2 cup
onion (chopped)
1 1/2 lb
chicken breast (boneless, skinless)
16 oz
box spaghetti broken in half
2 cups
chicken broth (divided)
2 cups
sour cream
2 cans
cream of mushroom soup)
1
package (8 ounce sliced mushrooms)
1/2 tsp
ground pepper
1/2 tsp
salt
2 cups
Monterrey Jack cheese
Fresh parsley (to garnish)