Country Club Chicken

1 pound spaghetti or linguine
4 chicken breasts or 6 boneless thighs
1 large onion
7 oz mushrooms sliced
2 cans cream of mushroom soup
6 slices bacon
1/4 cup dry white wine or chicken broth
2/3 cup sharp cheddar
1 apple chopped
butter or oil
salt & pepper
parsley to garnish

  1. Heat oven to 350. Season chicken breasts with salt and pepper.
  2. Melt butter in a large skillet on medium-high heat. Brown the chicken on both sides (2-4 minutes per side depending on the thickness of the chicken). Transfer chicken to a greased casserole.
  3. Add a little more butter to the skillet and cook the onion for 2 minutes. Add the mushrooms and continue to cook for 3 minutes. Add the chopped apple and cook for another 3 to 4 minutes.
  4. Season mixture with a pinch of salt and pepper and add the crumbled bacon. Stir in the white wine (or chicken broth), soup and sharp cheddar. Mix well and pour sauce over-top the chicken breasts.
  5. Place casserole in the oven and bake for 25 to 30 minutes.
  6. Meanwhile, cook spaghetti according to package directions. Drain
  7. Serve chicken and sauce over-top cooked spaghetti.

I made this one and it is a home run.

It looks really good, and simple enough to make too.