Oh YUM!
This savory smothered chicken is absolutely
KILLER!
Yup another Pinterest HIT for Pinterest Week.
Well, let's be honest, with tablescaping and
other post, I really made this into more than a week -
but I have been having sooooo much fun!
I have to admit not everything I have tried
has been a hit, but this one is ridiculously delish!
This recipe comes from Kayotic Kitchen
and she says that this is an old recipe from
community and church cookbooks. I hadn't ever
had it so maybe you haven't either, but put it on
your to die for, I mean to do list!
First you are going to lightly brown your seasoned chicken
breasts in a frying pan that you crisped your bacon in.
Then in that same pan you will cook up your mushrooms
and onions, which will soak up all the fabulous flavor.
This next step threw me a little - you are going to add
Campbell's Cream of Mushroom Soup
(Oh, no, I don't want this to taste like Mom's old
Cream of Mushroom casseroles! Don't worry -
it doesn't taste like them at all!)
The sauce is finished off with white cheddar
and the crumbled bacon. Everything tops the
chicken and pops into the oven to finish baking.
Country Club Chicken Recipe
(lightly tweaked)
6 slices bacon ( I used the precooked from Costco)
1 T. butter
4 boneless, skinless chicken breasts
salt and pepper
1 large onion
8 oz. mushrooms
1 T. white wine vinegar
3 T. water
2 cans Campbells' Cream of Mushroom Soup
2/3 C. white cheddar
(mine was white cheddar with cracked pepper)
(Yes, I did omit the apple on purpose - just didn't
sound good to me.)
1 lb. spaghetti
Cook the bacon in the frying pan. Even with the Costco
precooked bacon I was able to get a little bacon grease
in the bottom of the pan. Remove the bacon, let cool and crumble it.
Save
about 1 T. of the grease. Add the butter, more as less
as needed. Season the chicken with salt and pepper and
then brown on each side.
Remove the chicken to a baking dish. Add the onion
and the mushroom and cook until soft. Stir in the vinegar,
water and the soup. Heat through. Add the cheese and stir
until melted. Stir in the bacon. Spoon the mushroom sauce over the
chicken until as she says, "...you can hear them scream
'Help me, I'm drowning!" (She really is very funny!)
Bake at 350 for 25-30 minutes or until the chicken
is baked through and the sauce is bubbling.
Meanwhile bring a large pot of water to boil
for the spaghetti. Season it with salt and cook
the spaghetti according to package directions. Drain.
Serve over spaghetti and
garnish with additional slices of bacon
and fresh parsley.
I want you to know that I had this brilliant idea to go
out to the garden and dig under the snow to see if there
was any fresh parsley.
YUP there was! I should have thought of that before.
How fun was that?
So this is featuring fresh parsley from my garden in the winter!!!
This one is make you weak at the knees YUM.
Definitely company worthy!
As a matter of fact - we loved it so much that I am going
to share with you another idea for this recipe -
SOON!
I will be posting this with
