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Ingredients
- 1 pound spaghetti
- 4 chicken breasts
- 1 large onion
- 7 oz mushrooms
- 1 can concentrated cream of mushroom soup
- 4 or 5 slices bacon
- 1/4 cup dry white wine
- 2/3 cup sharp cheddar
- 1 apple
- butter or oil
- salt & pepper
Preparation
Step 1
Mince the onion. Clean and slice the mushrooms.
Peel and mince apple.
Season the chicken breasts with a generous amount of salt and pepper.
Cook the bacon and don’t clean out the pan. Drain the bacon on a paper napkin.
Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole.
Cook the onion for a minute or three.
And add the mushrooms.
After a minute or three you add the minced apple and cook it all for another 3 to 4 minutes.
Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine.
Add the soup.
Sharp Cheddar. I’ve added roughly 2/3 cup.
And pour it all over the chicken breasts.
Put the casserole in a preheated oven at 350F for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.