Country Club Chicken (Kayotic Kitchen)

A couple years back I was at the Senior Center with my Mom, Nikki, Toni, and others working on a Saturday and decided to fix everyone there a grilled cheese sandwich. These weren't your original GC Sandwich. These had a secret weapon. A granny smith apple. Everyone was skeptical until they tried it. some people came back for seconds. Which brings us to this recipe. Don't be alarmed the apple doesn't really pop in this recipe (although you could leave it diced to enhance it), just adds a healthy touch and thickens the sauce. My girls cleaned up there plates!

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

1 apple

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.