1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms
1 can concentrated cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine
2/3 cup sharp cheddar
butter or oil
salt & pepper
Mince the onion. Clean and slice the mushrooms.
Peel and mince the apple (or wash it well). Mine was a golden delicious.
Season the chicken breasts with a generous amount of salt and pepper.
Cook the bacon and don’t clean out the pan. Cleaning the pan is a venial sin. Drain the bacon on a paper napkin.
Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole.
Cook the onion for a minute or three.
And add the mushrooms. I love this shot, no idea why.
After a minute or three you add the minced apple and cook it all for another 3 to 4 minutes.
Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine.
I’m sure you can replace the white wine with chicken broth or plain water, but I’ve never cooked it like that.
Add the soup. For the Dutchies: this is not your average mushroom soup but it’s the thick, concentrated version!
Sharp Cheddar. You just can’t go wrong with cheese. Never. I’ve added roughly 2/3 cup.
Okay, so maybe it was a bit more. Sue me! Stir it into the sauce.
And pour it all over the chicken breasts.
Until you can almost hear them scream “Help me, I’m drowning!“.
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.
Gives you 25 minutes to cook the spaghetti according to the directions on your package. Now that’s doable.