Cheesy Chicken Spaghetti

• 1/2 package (8 ounces) spaghetti, broken in half (I used thin spaghetti)
• 3 tablespoons butter, divided
• 3 tablespoons real bacon bits
• 1/4 cup chopped onion
• 1 can mushrooms, drained
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/3 cup water

1. Boil pasta in salted water according to package directions. Drain and keep warm.
2. Melt 2 tablespoons butter in a medium skillet, cook chicken until is no longer pink. Remove from skillet.
3. Melt remaining tablespoon of butter in skillet. Add real bacon bits and onion and cook until onion is soft. Add mushrooms; cook for a minute more.
4. Add soup, water, seasonings and chicken back to skillet and allow to simmer for a few minutes.

**I was part of a private dinner menu group and a version of this recipe appeared there. I have changed the dish according to my preferences.