1 lb spaghetti
4 chicken breasts
1 lg onion
7 oz sliced mushrooms
2 cans Campbell's concentrated cream of mushroom soup
5 slices of bacon
1/4 c chicken broth
2/3 c sharp cheddar
butter or oil
salt and pepper
Mince the onion. Peel and mince the apple. Season the chicken breasts with a generous amount of salt and pepper.
Cook the bacon and drain it on a paper towel. Add some butter to bacon grease and quickly brown the chicken breasts on both sides. Transfer them to a casserole dish
Cook the onions for 3 min before adding the mushrooms. Season with a pinch of salt and pepper and give it 3 more min. Add the minced apple and cook for another 3 min. Pour in the chicken broth and soup and stir in the grated cheddar.
Pour the sauce all over the chicken breasts. Put the casserole in a preheated oven @ 350* for 25-30 min or until the chicken is tender and the sauce is hot and bubbly.
Cook spaghetti in salted water according to the directions on your package. Put the spaghetti in a bowl, place the chicken on top and pour the sauce all over.