Dec 12, 2011

Country Club Chicken

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.
Country Club Chicken

Peel and mince the apple (or wash it well). Mine was a golden delicious.
Country Club Chicken

Season the chicken breasts with a generous amount of salt and pepper.
Country Club Chicken

Cook the bacon and don’t clean out the pan. Cleaning the pan is a venial sin. Drain the bacon on a paper napkin.
Country Club Chicken

Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole.
Country Club Chicken

Cook the onion for a minute or three.
Country Club Chicken

And add the mushrooms. I love this shot, no idea why.
Country Club Chicken

After a minute or three you add the minced apple and cook it all for another 3 to 4 minutes.
Country Club Chicken

Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine.
Country Club Chicken

 
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!
Country Club Chicken

Sharp Cheddar. You just can’t go wrong with cheese. Never. I’ve added roughly 2/3 cup.
Country Club Chicken

Okay, so maybe it was a bit more. Sue me! Stir it into the sauce.
Country Club Chicken

And pour it all over the chicken breasts.
Country Club Chicken

Until you can almost hear them scream “Help me, I’m drowning!“.
Country Club Chicken

 
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.
Country Club Chicken

 
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.
Country Club Chicken

 
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
    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 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

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    202 Comments »

    1. 1

      Tried this last friday, and it was amazing.
      had a very tough time finding the Campbell soup or any canned soup for this matter (in Israel). so i replaced it with a concentrated mushroom soup from powder, and added some cream. 
      was yummy. we all enjoyed it quite a bit.
       

      Gal Granov on Jan 15, 2012 @ 11:18 am Reply
    2. 2

      This was amazing.  I omitted mushrooms (didn’t have any) and added broccoli florets.  Used organic veggie broth instead of wine and chicken breast tenderloins because that’s all I had. :)  Kudos on a family friendly and yummy meal.

      Elizabeth on Jan 16, 2012 @ 2:40 am Reply
    3. 3

      Just made this for dinner tonight and it was fabulous! I added fresh baby spinach since I love the combination of mushrooms and spinach and it was just wonderful. Thank you so much for this recipe! 

      Carson on Jan 16, 2012 @ 3:15 am Reply
    4. 4

      I made this tonight and it was delicious. I made it with chicken broth and it was so good! Thank you for the simple steps and beautiful photos to entice me along the way!

      Michelle Rainey on Jan 16, 2012 @ 4:44 am Reply
    5. 5

      “Cleaning the pan is a venial sin” HA!

      Michele on Jan 17, 2012 @ 2:54 pm Reply
    6. 6

      I’m having a hard time keeping my keyboard clean of drool!  This is definitely going into my go-to recipe binder!  

      Thanks for making it fun read, too! 

      Leanah on Jan 18, 2012 @ 12:36 am Reply
    7. 7

      OMG to die for. I made this tonight and it was
      So fun

      Debbie on Jan 22, 2012 @ 2:00 am Reply
    8. 8

      I made this last night, it was a hit!  I used Campbell’s Golden Mushroom soup instead.  I added this recipe to my arsenal…lol.  Thank you!

      patti on Jan 23, 2012 @ 5:33 pm Reply
    9. 9

      Didn’t care for this too much.  My chicken came out kinda dry and the sauce was super pasty and thick.  I used two cans of Campbell’s…not sure what I did wrong.

      Robin on Jan 24, 2012 @ 11:24 pm Reply
      1. No idea either. Maybe you overcooked the chicken when you browned it in the skillet. Otherwise it shouldn’t have come out dry.

        Kay on Jan 25, 2012 @ 7:58 am Reply
    10. 10

      I made this for supper last night and we loved it…It was quite rich but very good!  I did add chopped green and red peppers and sauteed with the onions and I used a blend of parmesan, asiago, and romano cheeses plus cheddar.  I didn’t have white wine so used a whole cup of chicken broth and some lemon juice to cut some of the richness.  I wasn’t sure about the apple in it but it was a nice treat to bite into a sweet bit of apple among all that gooey cheese. Thanks for a keeper recipe

      Kay Malan on Jan 31, 2012 @ 4:45 pm Reply
    11. 11

      Amazing!!! Quick, and what working woman doesn’t need that? Easy!! And Delicious!! I did use chicken stock instead of white wine, and it was fine!!  Thank you for sharing!! It is going to be a favorite!

      RheaNell on Jan 31, 2012 @ 11:56 pm Reply
    12. 12

      I just made this for dinner tonight! WOW!! It is so good. I may have used too much onion and I used chicken broth instead, but it is amazing!

      Jeni Gosha on Feb 1, 2012 @ 9:34 pm Reply
    13. 13

      I think if you added some frozen English peas it would be divine :) 

      Elizabeth on Feb 2, 2012 @ 6:49 am Reply
    14. 14

      I’ll be making this tonight!  I’ve also saved your website to my “favorites” and will be making your recipes all month long…..

      Nikki on Feb 2, 2012 @ 7:43 pm Reply
    15. 15

      Do you cook the chicken all the way when you put it in the pan?  Or, just brown it?

      Cory on Feb 4, 2012 @ 7:27 am Reply
    16. 16

      Just in the oven now sooo very excited!! Yummm

      Melissa on Feb 9, 2012 @ 12:11 am Reply
    17. 17

      will be making this….using the low-fat soup and low fat cheese…..i will drain off the bacon grease….but wont clean the pan…..and will use Dreamfields pasta…hope it will taste as yummy…and be a good low point meal for Weight Watchers

      Lori on Feb 9, 2012 @ 1:15 am Reply
    18. 18

      Great dish.  I have family member that cannot eat mushrooms. I will be using Camples Cream of Chicken Soup. Don’t know where you from but I am from Alabama, USA and I believe there would be a riot if cream of chicken soup  was removed from shelves. It is concended a staple here. Thanks for reciept

      Audrey Ewing on Feb 9, 2012 @ 9:06 am Reply
      1. I’m in the Netherlands and Campbell’s isn’t a Dutch brand, so I was really surprised that—for a short amount of time—I was able to buy it here.

        Kay on Feb 9, 2012 @ 9:11 am Reply
    19. 19

      I’m going to have to try this. My mom was a firm believer that if you had any Cream of …. soup, noodles or rice plus a meat you could make a meal. I’m right there with her!

      Elizabeth on Feb 13, 2012 @ 5:43 pm Reply
    20. 20

      this is one of the best dishes i have made in a long time !!!!!!!! It got RAVE reviews at my house !!!! I’m soooooo glad i made it….It will be in my favorite recipie box from now on …..

      Trish Ramseier on Feb 14, 2012 @ 4:23 pm Reply
    21. 21

      This is one of the best dinners i have fixed in along time….It had rave reviews at our house and i can’t wait to make it again !!!!!thank you so much for posting this !!!!!!!!!!

      Trish Ramseier on Feb 14, 2012 @ 9:08 pm Reply
    22. 22

      You love that shot because it’s good, & has great contrast & movement.  Haha, love the Jamie Oliver comment!

      Jess W.Y. on Feb 16, 2012 @ 4:18 pm Reply
    23. 23

      for those who can’t find cream of mushroom, chicken, or whichever you need, try buythecase.net

      Great prices and i believe they ship worldwide.

      Kelley on Feb 20, 2012 @ 10:03 pm Reply
    24. 24

      Definitely 90 minutes! Very good though.

      Apri on Feb 21, 2012 @ 4:03 am Reply
    25. 25

      Hey last time I checked mushrooms and onions were veggies so we are covered… Have it in the oven right now!!  Can’t wait til it is done…thanks!

      jackie on Feb 21, 2012 @ 11:39 pm Reply

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