Ingredients:
1 lb. spaghetti
4 chicken breasts
1 large onion
7 oz. mushrooms
2 cans concentrated cream of mushroom soup
4-5 slices bacon
1/4 c. dry white wine
2/3 c. sharp cheddar
1 apple
Butter or oil
Salt and pepper
Bacon and parsley for garnish, if desired
Directions:
Mince the onion. Clean and slice the mushrooms. Set aside. Peel (or wash it really well) and mince the apple (recommend using golden delicious).
Season the chicken breasts with a generous amount of salt and pepper.
Cook the bacon in a skillet and don't clean out the fat afterwards. Remove the bacon to a sheet of paper towel to drain and set aside.
Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole dish.
Cook the onion in the bacon fat for 1-3 minutes until softened. Add the mushrooms and cook for 1-3 minutes. Add the apple and cook for 3-4 minutes more.
Season with a pinch of salt and pepper then crumble the bacon and add to the mushroom mixture. Pour in the white wine. Add the soup and stir together. Add the shredded cheese. Pout it over the chicken breasts.
Place the casserole in a 350 degree oven for 25-30 minutes or until the chicken is tender and the sauce is hot and bubbly.
While the casserole is baking, cook the spaghetti according to package directions.
No comments:
Post a Comment