Kashin'a Favorite: Country Club Chicken

1 pound spaghetti
4 chicken breasts
1/2 onion (diced)
7 oz mushrooms (Sliced)
1 apple (diced)
2 cans (10.5 oz.) Condensed Cream of Mushroom Soup
4 or 5 slices bacon
1/4 cup chicken broth
2/3 cup sharp cheddar

butter or oil
salt & pepper




Mince the onion.
Clean and slice the mushrooms.

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. (if you can help it)

Drain the bacon on a paper napkin.

Add a bit of butter and quickly brown the chicken breasts on both sides. 2-3 minutes each side. Transfer them to a casserole.

Cook the onion for a minute or three.

Add the mushrooms, cook for an other couple of minutes.

Add the minced apple and cook it all for another 3 to 4 minutes

Crumble the bacon and place in mixture. 

Pour in the chicken broth.

Add the soup.

Sharp Cheddar. You just can’t go wrong with cheese. Never.

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.

This gives you 25 minutes to cook the spaghetti according to the directions on your package.

Place spaghetti on plate, then chicken, then drizzle with sauce.

Bon Appetit!