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Country Club Chicken
It wasn’t until a friend of mine casually asked me what I had put into the chicken casserole that made it so creamy without making it greasy, that it dawned on me this is more an American than a European way of cooking.
Using a concentrated soup as the basis of your casserole—turning it into a sauce like that—isn’t really common in Dutch cooking. Actually, it’s really uncommon. I love it, though. It’s tasty, easy and fast and you always get the same result.
This is a very old recipe that a lot of you probably still know from old church or community cookbooks.
For those of you who don’t… you need to make this one, stat. It’s the ultimate stick-to-your-ribs type of comfort food.
Ingredients:
1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms
1 can concentrated cream of mushroom soup
(1 Unox or 2 Campbell’s)
4 or 5 slices bacon
1/4 cup dry white wine
2/3 cup sharp cheddar
1 apple
butter or oil
salt & pepper
Directions:
Mince the onion. Clean and slice the mushrooms.
Peel and mince the apple (or wash it well). Mine was a golden delicious.
Season the chicken breasts with a generous amount of salt and pepper.
Cook the bacon and don’t clean out the pan. Cleaning the pan is a venial sin. Drain the bacon on a paper napkin.
Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole.
Cook the onion for a minute or three.
And add the mushrooms. I love this shot, no idea why.
After a minute or three you add the minced apple and cook it all for another 3 to 4 minutes.
Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine.
I’m sure you can replace the white wine with chicken broth or plain water, but I’ve never cooked it like that.
Add the soup. For the Dutchies: this is not your average mushroom soup but it’s the thick, concentrated version!
Sharp Cheddar. You just can’t go wrong with cheese. Never. I’ve added roughly 2/3 cup.
Okay, so maybe it was a bit more. Sue me! Stir it into the sauce.
And pour it all over the chicken breasts.
Until you can almost hear them scream “Help me, I’m drowning!“.
Put the casserole in a preheated oven at 350F (175C) for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.
Gives you 25 minutes to cook the spaghetti according to the directions on your package. Now that’s doable.
Unlike Jamie Oliver’s ’30-minute meals that took me 90 minutes to cook.
Live a little and garnish with more bacon… and some parsley, just for the heck of it.
Obviously this dish is pretty low on vegetables so you might want to serve this with vitamin pills on the side, or just add some broccoli/green beans. Your call.
| Country Club Chicken | |||||||||
| Ingredients |
4 chicken breasts 1 large onion 7 oz mushrooms 1 can concentrated cream of mushroom soup (1 Unox or 2 Campbell’s) 4 or 5 slices bacon 1/4 cup dry white wine 2/3 cup sharp cheddar 1 apple butter or oil salt & pepper Directions |
|
Cook the bacon and drain it on a paper towel. Add some butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole. Cook the onions for 3 minutes before adding the mushrooms. Season with a pinch of salt and pepper and give it all 3 minutes, add the minced apple and cook for another 3 minutes. Pour in the white wine, add the crumbled up bacon and soup and stir in the grated cheddar. Pour the sauce all over the chicken breasts. Put the casserole in a preheated oven at 350F (175C) for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly. Cook the 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. Serve with extra vegetables on the side. Meal type: |
dinner, chicken, casserole |
Servings: |
4 |
Copyright: |
© kayotickitchen.com |
|
This has me drooling all over my laptop!
I love your suggestion of serving vitamin pills on the side :) The dish looks gorgeous and utterly scrumptious. But then, anything creamy/cheesy does to me. Add bacon, onions and mushrooms and oh-em-gee I am making this tonight! Tonight!
Mmm, ziet er lekker uit!
Ah, the joys of Cream of Mushroom soup. There’s a 98% fat free version here in the US. Been using it for years to make cassaroles. As did my mom. It was an inexpensive way to make dinner when we were growing up :) Brings back many memories. Cream of Chicken and Cream of Celery work well too.
For a while they sold Campbell’s cream of chicken soup here. I loved that stuff. They stopped selling it and now it’s nowhere to be found anymore in the entire country.
they sell cream of chicken soup @ all the grocery stores in IA i get mine @ walmart …u could prob. order online….8)
Ok you’ve don it again. I’m actually packing up the kids and heading for the store right now. Changing my dinner plans, this is what we’ll be eating tonight
Cream of Mushroom soup is a great base for a lot of dishes (cream of chicken too, sorry you can’t get that). I’ve never made that particular dish, I’m going to, my family would love it.
Is there another cheese that i could use? Husband is not a cheddar fan :)
Use whatever cheese you like!
Ok, seriously….YUM! I’m pretty sure I’ll be having that for dinner one night this week!
I just got in and I’M DYING. DYYYYYING. This is the most gorgeous mess of comfort heaven I’ve. ever. looked. at.
Thanks for the meal idea! I’ll be making a lower-fat, veggie-filled version of this, but I’m sure it will still be yummy! Your photos are making me wish I had bacon in the house. YUM!
Smart choice :)
As much as I love quick dishes like these, I still prefer a vegetable and chicken stir-fry.
Might just add broccoli florets next time. Think that might work out pretty well.
This looks absolutely delicious.
I really like the addition of the apple in this. I will be making this very soon.
This sounds delicious. I have to say, the church cookbooks might have some good recipes (I have dozens of church cookbooks, so I should know), but I’ve never seen one with pictures as gorgeous as yours.
mmm, or any pictures at all, for that matter.
I have this in the oven as we speak! I am British, although live in NL now, but cooking with Campbell’s soup is certainly something I remember from my childhood – we did chicken casseroles and also salmon ones – using tinned salmon, condensed chicken soup and then topped with mashed potatoes! This was something I made a lot when I was a student as it was very cheap too! When I moved to NL I did miss Campbells soup. I happened to have a tin in my store cupboard – but will definitely keep an eye out for the Unox soup – great tip – thanks!
In de lokale supermarkt hadden ze alleen stevige champignonsoep, zal dit hetzelfde effect geven als de cremesoep?
Ben benieuwd hoe het gaat smaken, ziet er zooooo lekker uit!
Champignons zijn zó mijn ding!
Nee, dat is absoluut niet hetzelfde. Dat gaat veel te waterig worden!
Both available at California Costco’s, 12 cans for about $6.50 US
Mijn oma maakt één van mijn favoriete gerechten ook met de geconcentreerde champignonnensoep van Unox. Het is een visschotel met veel champignons en kerrie en het is ontzettend lekker! Dit klinkt net zo heerlijk :)
This was wonderful. Thank you for sharing. Love the apple, love the sauce. Perfect. kathryn
made this tonight, it was a little salty but very good. thanks for posting!
This is perfect. My husband would love this. Thanks for posting.
I love the great details & pics.
Looking forward to some more great recipes
I just made this and currently eating it…AMAZING! Each bite is just divine! Thank you for sharing this great recipe!
Loved this recipe!
I added broccoli and cauliflower, just because that is what I
had on hand
This was so delicious! Thank you for sharing!
dankje dankje dankje,echt een geweldig recept!