1 pkg. chicken breast, skinned & boned
1 can contadino stewed tomatoes
1 can Del Monte stewed tomatoes
1 can mushrooms (4 oz.)
2 tbsp. cornstarch
1/2 tsp. oregano

Cut chicken breasts into pieces and place in a casserole dish. Cook in oven with lid on at 400 degrees for about 20 minutes or until chicken is no longer pink.

Meanwhile, put both cans of stewed tomatoes and mushrooms in saucepan with cornstarch and oregano. Bring to a slow boil, stirring constantly, until thick. Take chicken from oven and drain off most of the liquid. Pour tomato mixture over chicken and return to oven. Cook with the lid off about 15 minutes. Serve over cooked spaghetti. Sprinkle with Parmesan cheese if desired.