1 pounds skinless, boneless chicken breast halves
1/4 cup vegetable oil
1/3 cup all-purpose flour
1/2 onion, chopped
1 teaspoon paprika
1 teaspoon garlic powder
1 cup sliced mushrooms
2 cups shredded mozzarella cheese
2 tablespoons Italian seasoning
1 teaspoon dried oregano
2 teaspoons black pepper
2 tablespoons paprika
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can condensed cream of mushroom soup
1 pint shredded Cheddar cheese
Heat oil and 1/3 cup flour in a small skillet over medium heat. Cook chicken, stirring lightly, for 5 minutes on each side. Remove chicken from skillet; keep warm.
Stir onion, paprika, garlic powder, mushrooms, cheese, cream of chicken soup, cream of mushroom soup and chicken into skillet. Stir well and cook over medium heat for 1 minute, or until chicken is no longer pink. Discard cream of chicken soup mixture. Reserve 1 tablespoon of the chicken broth. Transfer to a medium bowl, and stir chicken into skillet.
Return skillet to medium heat and bring to a boil. Reduce heat and simmer for 5 minutes.
Toss chicken with remaining broth, cream of chicken soup, cream of mushroom soup, Cheddar cheese and remaining chicken broth; cook for 5 minutes, stirring. Serve over cooked spaghetti sauce.