1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms
1 can concentrated cream of mushroom soup
(or 2 Campbell’s)
4 or 5 slices bacon
1/4 cup dry white wine
2/3 cup sharp cheddar
butter or oil
salt & pepper
Mince the onion. Clean and slice the mushrooms
Peel and mince the apple (or 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. Cleaning the pan is a venial sin. 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
I’m sure you can replace the white wine with chicken broth or plain water, but I’ve never cooked it like that.
Add the soup.
Add Sharp Cheddar. You just can’t go wrong with cheese.
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. Now that’s doable.
Live a little and garnish with more bacon… !!!!!