4 boneless, skinless chicken breast halves
1/2 cup butter
1 (5 ounce) can chicken broth
1 onion, chopped
1 cup fresh parsley, chopped
1 tablespoon lemon juice
1 (16 ounce) can baby carrots, with liquid
1 (6 ounce) can sliced mushrooms, drained
1 (4 ounce) can diced pinto beans
4 slices American cheese, cubed
CUT chicken breast meat, leaving inside of cavity. Transfer cavity to large stock pot, and add chicken broth, onion, parsley, lemon juice, carrots, mushrooms, pinto beans, and spaghetti. Cook over low heat, stirring occasionally, for 2 to 3 minutes. Reduce heat to medium-low. Bring to a boil, stirring constantly. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 6 to 8 minutes, or until chicken is tender.