Country Club Chicken

By kayjayjohnson

Ingredients

• 1 pound spaghetti
• 4 chicken breasts
• 1 large onion
• 7 ounces mushrooms
• 1 can concentrated cream of mushroom soup
• (1 Unox or 2 Campbell’s)
• 4 or 5 slices bacon
• 1/4 cup dry white wine
• 2/3 cup sharp cheddar
• 1 apple
• Butter or oil
• Salt & pepper

Details

Adapted from kayotic.nl

Preparation

Step 1

Mince the onion. Clean and slice the mushrooms.

Peel and mince the apple (wash it well). Mine was a golden delicious.

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. You just can’t go wrong with cheese. Never. I’ve added roughly 2/3 cup. Stir it into the sauce.

And pour it all over the chicken breasts.

Put the casserole in a preheated oven at 350F (175C) for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.

Gives you 25 minutes to cook the spaghetti according to the directions on your package.

Garnish with more bacon