Combine diced chicken breast and caeser dressing in a large ziplock back. Refrigerate and let marinate 30 minutes or overnight.

Preheat oven to 350°F, Grease a large casserole dish and set aside.

Heat 3 tablespoons butter in a medium sauce pan.

Remove chicken from marinade and cook in butter, until well browned. About 7 minutes.

Remove chicken from pan and place inside a large greased casserole dish.

Add remaining 3 tablespoons butter, mushrooms, and onions inside pan.

Cook over medium heat until soft and carmelized, about 8 minutes.

Add your flour into the onions and mushrooms and cook for 1 minute, stirring constantly.

Whisk the broth and cream into the mushroom mixture, bring to boil, constantly stirring. Cook for 4 minutes.

Mix in the bacon, swiss cheese, lemon juice, salt, and pepper into the onion mixture and cook until cheese is melted.

Pour over the chicken in the casserole dish.

Sprinkle diced tomatoes and parsley over casserole.

Bake, uncovered for 25 minutes.

Cook angel hair pasta according to pacakge directions.

Remove casserole from oven and mix in cooked pasta.

Serve and enjoy.