Country Club Chicken

I am pouring over Pinterest and discovering all sorts of delicious recipes.  This one was incredibly appealing and my mouth watered just looking at the ingredients.  I've always wondered if some of these Pinterest recipes are really THAT good.  Just because they've been pinned over and over doesn't necessarily mean that anyone has taken the time to make it and taste it, right?  So I wanted to do just that.  I found this recipe on Pinterest and the link took me to this wonderful blog called, "Kayotic Kitchen".  I love the layout of Kay's blog, especially her photographs!  Well, I was pleased to discover that this recipe was delicious!

Country Club Chicken

1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms
2 cans 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 and pepper

Mince the onion. Clean and slice the mushrooms.  Peel and mince the 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 and keep all of the good grease in the pan. 

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 (I was generous with the wine).  Add the soup.  Add the sharp Cheddar - I added a bit more.  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.

Gives you 25 minutes to cook the spaghetti according to the directions on your package. Serve the chicken over the spaghetti and top with a bit of parsley if you have it on hand!


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Country Club Chicken

1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms
2 cans 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 and pepper

Mince the onion. Clean and slice the mushrooms. Peel and mince the 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 and keep all of the good grease in the pan. 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 (I was generous with the wine). Add the soup. Add the sharp Cheddar - I added a bit more. 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.

 

Gives you 25 minutes to cook the spaghetti according to the directions on your package. Serve the chicken over the spaghetti and top with a bit of parsley if you have it on hand!