Divine Chicken Spaghetti
4 skinless, boneless chicken breasts
2 bunches green onions, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 cups grape tomatoes, halved
1 cup Italian dressing
1 (8 ounce) package spaghetti
1/2 cup freshly grated Parmesan cheese
Place chicken breasts in a single layer in a lightly greased 13 x 9-inch baking dish. Top evenly with onions, mushrooms and tomatoes.
Pour dressing evenly over chicken and vegetables.
Bake, covered, at 375 degrees F for 45 minutes.
Remove chicken and vegetables from oven; let stand 10 minutes.
Shred chicken using two forks.
Cook pasta according to package directions, then drain.
Combine shredded chicken mixture and spaghetti, tossing well.
Top evenly with 1/2 cup Parmesan cheese.