Country Club Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
10 oz spaghetti (I used Barilla Whole Wheat Thin Spaghetti) 4-5 chicken breasts1 large onion1 C mushrooms1 can HC concentrated cream of mushroom soup6 oz Fage 0%4 or 5 slices turkey bacon1/4 cup dry white wine2/3 cup light sharp cheddar1 applebutter or oilsalt & pepper
Mince the onion. Clean and slice the mushrooms.
Peel (or wash it well) and mince the apple. Mine was a Gala.
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/EVOO/Spray and quickly brown the chicken breasts on both sides. Transfer them to a casserole.
Cook the onion for a minute or three.
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 and Greek Yogurt... 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.
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 pasta 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.
Serving Size: 5 servings depending on the size of the CK breast
Number of Servings: 5
Recipe submitted by SparkPeople user UTEXAS09.
Peel (or wash it well) and mince the apple. Mine was a Gala.
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/EVOO/Spray and quickly brown the chicken breasts on both sides. Transfer them to a casserole.
Cook the onion for a minute or three.
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 and Greek Yogurt... 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.
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 pasta 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.
Serving Size: 5 servings depending on the size of the CK breast
Number of Servings: 5
Recipe submitted by SparkPeople user UTEXAS09.
Nutritional Info Amount Per Serving
- Calories: 494.7
- Total Fat: 11.2 g
- Cholesterol: 76.4 mg
- Sodium: 576.8 mg
- Total Carbs: 55.1 g
- Dietary Fiber: 8.0 g
- Protein: 39.1 g
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