This was wasn't the most amazing meal ever, but it is a classic casserole comfort food that I almost always have all the ingredients for. We might make it again, but kick up the flavor a little more. I cut this in half and it was plenty for us for dinner with some leftover.
Country Club Chicken
Serves: 4-6
Calories: About 875 in 1/4 recipe
Calories: About 875 in 1/4 recipe
Ingredients:
1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms
1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms
2 cans Campbell's concentrated cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine
2/3 cup sharp cheddar
1 golden delicious apple
butter or oil
salt & pepper
Directions:
Mince the onion. Clean and slice the mushrooms. Peel and mince the apple (or wash it well). 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 (or water or broth). Add the soup. Add Sharp Cheddar. 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.
Serve over spaghetti. Live a little and garnish with more bacon… and some parsley, just for the heck of it.
4 or 5 slices bacon
1/4 cup dry white wine
2/3 cup sharp cheddar
1 golden delicious apple
butter or oil
salt & pepper
Directions:
Mince the onion. Clean and slice the mushrooms. Peel and mince the apple (or wash it well). 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 (or water or broth). Add the soup. Add Sharp Cheddar. 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.
Serve over spaghetti. Live a little and garnish with more bacon… and some parsley, just for the heck of it.
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