1 (4 ounce) can chicken broth
1 cup water
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 (3 ounce) can whole fresh mushrooms
1 (10 ounce) package frozen chopped spinach
1 (12 ounce) can whole peeled chile peppers
1 cup chopped celery
1 (2.5 ounce) package cream cheese, softened
1 (1 ounce) envelope cream of mushroom soup mix
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan bring chicken broth and water to a boil. Stir in mushrooms, onion, mushrooms, onion paste and fresh mushrooms. Reduce heat, cover and simmer for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Remove mushrooms from liquid and place in a blender or food processor fitted with a food processor blade. Compose chicken and vegetable halves by combining spinach and celery with chicken and vegetable broth. Transfer to a 9x13 inch casserole dish.
Bake in preheated oven for 15 to 20 minutes, or until chicken is cooked through. Cool, remove from oven and slice for serving. Top each chicken breast with a slice of cheese. Place cream cheese over chicken and top with onion strips.