1 (15 ounce) can chicken, drained
1 (16 ounce) package yellow pasta
1 (10 ounce) can mushrooms, drained
2 (10 ounce) cans diced onion
1 (10.75 ounce) can condensed tomato soup
1 small green bell pepper, chopped
2 teaspoons vegetable oil
1 teaspoon paprika
1 cup cooked and sliced chicken breast meat
1 1/2 tablespoons honey or honey mustard
1/4 teaspoon dried savory
1/4 teaspoon salt
1 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 teaspoon dried marjoram
salt and pepper to taste
Place chicken, veggies, mushrooms and onion in a large zipper pouch. Cover pouch with plastic wrap, and refrigerate over night.
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a large pot of water to cover and cook until tender, about 20 minutes. Remove pouch from water, and place in oven to cool completely.
In a large bowl, combine chicken, vegetables, mushrooms, onion, tomato soup, green pepper, oil, Paprika, honey mustard, savory, salt, paprika, oregano, basil, marjoram, salt and pepper. Mix together, and shape into 3/4 inch thick slices. Place chicken in 2 to 3 quart casserole dish. Press 1/2 cup spinach mixture on top. Arrange remaining mushrooms in a single layer in center of casserole. Place green pepper on bottom side of casserole. Spoon sauce over chicken. Cover, and refrigerate overnight.
Bake uncovered in preheated oven for 35 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and bake an additional 2 hours, until chicken is cooked through (no longer pink inside). Serve while still warm, or reheat in oven for 10 minutes.