While we’re on an artery-clogging kick with the Marshmallow Popcorn, let’s just go ahead and make some Country Club Chicken while we’re at it. Cheese, bacon, cream of mushroom soup, wine, pasta… there’s no way this can fail. Right, guys? Right?
- 1 pound spaghetti
- 4 chicken breasts
- 1 large onion
- 7 oz mushrooms
- 2 10oz cans cream of mushroom soup (I used fat free)
- 4 or 5 slices bacon (I used turkey bacon)
- 1/4 cup dry white wine
- 2/3 cup sharp cheddar
- 1 apple
- butter or oil
- salt & pepper
Peel the apple and wash the mushrooms. Mince and onion and apple, slice the mushrooms.
Cook the bacon, then drain the pan. (Don’t wash!) Salt and pepper the chicken, add a little butter to the bacon-y pan, then brown the chicken on both sides. Remove and add chicken to a casserole dish.
Cook the onions for 2-3 minutes first, add the mushrooms and cook for another 2-3 minutes, then finally, add the apples and cook it all for a final 3-4 minutes.
Season with some salt and pepper, crumble the bacon into it, and add the white wine. Add the soup and cheese, and mix everything together until the cheese melts.
Pour everything over the chicken breasts in the casserole dish. Bake in a 350 degree oven for 25-30 minutes.
While that’s in there, cook the spaghetti. Serve over spaghetti and garnish with parsley.
THIS WAS SO DISAPPOINTING. I mean, look at those ingredients. LOOK AT THEM. IT DOESN’T MAKE SENSE. But there we were, my husband and I, looking in consternation at what should be a glorious pile of rich, buttery, cheesy, bacony goodness, and do you know what we said? We said, “huh. This is bland.” BLAND.
RP Servings: 4
RP Servings: 4
Stars: 2. Sure, it was edible. But… just… so incredibly disappointing.