Country Club Chicken

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

Foodie Friday