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  • Shannon Blanton

    Country Club Chicken Posted By Kay On Dec 12, 2011 @ 10:24 am In casseroles,chicken,Home,Main Courses,Pasta,Recipes | 45 Comments It wasn’t until a friend of mine casually asked me what I had put into the chicken casserole that made it so creamy without making it greasy, that it dawned on me this is more an American than a European way of cooking. Using a concentrated soup as the basis of your casserole—turning it into a sauce like that—isn’t really common in Dutch cooking. Actually, it’s really uncommon. I love it, though. It’s tasty, easy and fast and you always get the same result. This is a very old recipe that a lot of you probably still know from old church or community cookbooks. For those of you who don’t… you need to make this one, stat. It’s the ultimate stick-to-your-ribs type of comfort food. Ingredients: 1 pound spaghetti 4 chicken breasts 1 large onion 7 oz mushrooms 1 can concentrated cream of mushroom soup (1 Unox or 2 Campbell’s) 4 or 5 slices bacon 1/4 cup dry white wine 2/3 cup sharp cheddar 1 apple butter or oil salt & pepper Directions: 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. Unlike Jamie Oliver’s ’30-minute meals that took me 90 minutes to cook. Live a little and garnish with more bacon… and some parsley, just for the heck of it. Obviously this dish is pretty low on vegetables so you might want to serve this with vitamin pills on the side, or just add some broccoli/green beans. Your call.

  • Nancy Ray

    Country Club Chicken Recipe 1 lb pasta 4 chicken breasts 1 onion 7 oz mushrooms 1 can cream mushroom soup ¼ tsp garlic 5 slices bacon ¼ c white wine 2/3 c sharp cheddar 1 apple Cook bacon. Brown chicken in 1 Tbsp in bacon drippings. Place in baking dish. Add butter and cook onions, mushrooms, apple, garlic, soup, wine, and cheese to same pan in that order cheese is melted. Pour over chicken. Bake at 350F for 30 minutes. Cook spaghetti to label. Crumble bacon on top when served.

  • Elisa Benavides

    Country Club Chicken: Topped with bacon, this easy chicken dish is wonderful! It's made with a dash of white wine, which offers a hint of sophistication.

Tags:
Chicken Recipe, Chicken Breasts, Chicken Casserole, Chicken Dishes, White Wine, Country Club, Savory Recipe, Cream Of Mushrooms, Club Chicken

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