1 pound spaghetti
4 chicken breasts
1 onion
7 oz. fresh mushrooms
1 can concentrated cream of mushroom soup
4 or 5 slices bacon
1/4 c dry white wine
2/3 c sharp cheddar
1 apple, peeled
butter or oil
salt & pepper
Clean and slice the mushrooms. Mince onion and apple. Season chicken generously with salt and pepper.
In a skillet cook bacon and drain on paper towel. Add some butter and quickly brown chicken on both sides. Place chicken in a casserole dish.
Add onions to the skillet, cook for 3 minutes before adding the mushrooms. Season with a pinch of salt and pepper, cook for 3 minutes, add apple and cook for 3 minutes, pour in wine, add the crumbled up bacon and soup and stir in cheese.
Pour sauce over chicken breasts. Bake at 350 degree for 25 to 30 minutes. Until chicken is super tender and sauce hot and bubbly.
Cook spaghetti in salted water according to the directions on package. Place spaghetti in a bowl, top with the chicken and pour the sauce all over. Serve with a green salad.
