Sharp cheddar, wine, mushrooms and bacon…what else do you want on your chicken tonight?
1 lb spaghetti*
4 chicken breasts
1 large onion, minced
8 oz mushrooms, sliced
2 cans cream of mushroom soup
4 or 5 slices bacon, cooked**
1/4 c dry white wine
2/3 c sharp cheddar, shredded
1 apple, chopped
butter or oil
salt & pepper
*We made “noodles” out of zucchini, since we’ve found they’re a good substitution in the past
**Don’t clean the pan! You want the grease to cook in.
Start by seasoning your chicken with salt and pepper. Add a bit of butter to your bacon fat and brown your chicken breasts on both sides over medium heat. When the outsides are brown, set your chicken aside in a casserole dish. Start your oven preheating to 350 degrees.
Add your onions to the pan and cook for a few minutes before adding your mushrooms. Allow the mushrooms and onions to cook another few minutes before adding the apple. Cook everything for 3-4 minutes and then add your wine, crumbled bacon, soup and cheese. Mix everything together to form a sauce and pour it over your chicken.
Place your casserole dish into your preheated oven and allow to cook for about half an hour. In the meantime, prepare your noodles. Serve together when the chicken is cooked through.
This wasn’t bad per say, it just was kind of one-dimensional and uninspiring. A little bland. I’m not sure I understand why…with the ingredients in it this should have turned out wonderfully, but it just kind of fell flat. I wouldn’t discourage you from trying it, but I don’t think it’ll be going on our “cook again” list.