Man oh, man! Is this ever a great chicken recipe! Thank you so much, Rebekah Rose for sharing it with us on your blog! Have any of you visited the Making Miracles blog yet? Well, you should! it is chock full of yummy recipes that will literally make your mouth water. When I happened upon this Country Club Chicken recipe I knew right then and there that I needed to make it. Rebekah Rose has some of the best recipes on the entire internet. I seriously cannot wait to visit the Making Miracles Blog to see what else she has up her sleeve! Thank you again, Rebekah Rose, for this absolutely exquisite Country Club Chicken recipe.
Check out what Rebekah Rose from Making Miracles had to say about this yummy recipe:
This is a slightly labor intensive recipe, but once you have the sauce completed, you set the chicken to bake, make some pasta and you’re all set to go! The flavor is incredible and we all LOVED this recipe! The bacon, mushroom, and onions are great additions and really give you a great array of taste and textures to enjoy. I completely forgot there was canned soup in the sauce as we were eating it – it’s just yummy!! I scaled down the amount of pasta called for, but other than that pretty much stuck to the original recipe. It is perfect! I didn’t need to add any butter to my pan for browning the chicken, as I had plenty of bacon grease, so that is totally optional depending on how much grease you have left in your pan after cooking your bacon.
Ingredients
8-oz Barilla spaghetti
4 chicken breasts halves (about 1 – 1 1/2 lbs total)
1 large onion
7-oz fresh mushrooms (about 6 large)
1 can Campbell’s cream of mushroom soup
5 slices thick cut bacon
1/4 cup white wine
2/3 cup Kraft sharp cheddar cheese, shredded
Beef Bouillon cube (or 1 tsp bouillon)
Kerrygold butter (if needed)
Salt and pepper
Instructions:
Mince the onion and clean and slice the mushrooms then set aside.
Season the chicken breasts with a generous amount of salt and pepper and set aside.
Cook the bacon until it just starts to get crispy, remove from pan and place on paper towels to absorb excess grease. Don’t clean out the pan, the bacon drippings are important!
Add butter to the drippings (if needed) and quickly brown the chicken breasts on both sides (about 4-5 minutes per side), then transfer them to a small casserole dish (just large enough to fit chicken plus sauce).
Add onions to the skillet and cook for about five minutes.
Next add the sliced mushrooms, and allow them to sauté for a few minutes, then season lightly with salt and pepper.
Chop the bacon into large, bite-sized pieces and add to the skillet, the beef bouillon cube (crumbled), and add in the wine. Stir to combine.
Add in the cream of mushroom soup and mix in well. Next add in sharp cheddar and stir until well blended, and the cheese has melted into the sauce.
Next pour the sauce over the chicken breasts so that they are well coated.
Put the casserole, uncovered, in a preheated oven at 350 degrees F for 30 minutes, or until the chicken is completely cooked through and the sauce is hot and bubbly.
While your chicken is cooking, cook spaghetti per the package directions and then drain and set aside until needed.
Once your spaghetti and chicken are ready, place a serving of spaghetti on a plate, top with a chicken breast, and cover with sauce.
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Quick Tip: TServe this delicious entree with your fave steamed veggie. I like Brussels sprouts.
Thank you Making Miracles for this great recipe.
