2 tablespoons olive oil
1 large onion, thinly sliced
1 (1 ounce) package Italian seasoned dry onion soup mix
1 (8 ounce) can mushrooms, drained
1 (16 ounce) package chicken bouillon
1 pound mushrooms, sliced
1 medium tomato, sliced
2 medium mushrooms, sliced
1 pound sliced mushrooms
1/2 cup sliced white onion
For the sauce: Heat oil in a medium saucepan over medium heat. Stir in onion and saute until translucent. Stir in seasoning packet, mushrooms, chicken broth, chicken, tomato and mushrooms. Bring to a boil. Reduce heat to low/medium low and simmer about 5 minutes, stirring occasionally.
For the mushrooms: Heat olive oil in a medium saucepan over medium heat. Mix in onions, mushrooms, chicken bouillon, mushrooms, tomato and mushrooms. Bring to a boil, stirring occasionally. Reduce heat to low/medium low and simmer about 4 minutes, stirring occasionally. Stir in cheese, tomato soup mix, mushrooms and tomato. Pour over chicken and vegetables.