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

    © kayotic.com
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    202 Comments »

    1. 1

      Looks better than it tastes . Maybe adding garlic to the mushroom, onion and apple sauteeAd dinging fresh spinach. Not sure but will not make again as is.  Thanks anyhow. It pic was inviting.  I cook all the time so could do some twists to improve 

      Anita on Mar 25, 2014 @ 1:42 am Reply
      1. I doubt a clove of garlic will make such a huge difference, maybe this just isn’t for you :)

        Kay on Mar 25, 2014 @ 8:13 am Reply
    2. 2

      Ziet er GODDELIJK uit!!!  Ik zal waarschijnlijk de appel weglaten en er knoflook in doen, maar ik ga het zéker proberen.
      Bálen he, dat we hier geen ‘cream of ….’ kunnen kopen. Gelukkig staan er wel volop recepten op Pinterest om zelf te maken, maar een blikkie Campbel zou wel makkelijker zijn ;-)

      Guinan on Apr 4, 2014 @ 2:14 am Reply
      1. Ik heb het pas nog kunnen vinden bij de Kingsalmarkt in Amstelveen, maar daar was het zo belachelijk duur. Ze hadden daar ook de mini-versie van die pakken kosher zout die ik gebruik voor bijna €5 per pak. De trip niet waard :)

        Kay on Apr 4, 2014 @ 10:27 am Reply
        1. Yayyyy…… gevonden!!  FOUND IT!!!
          o.a. Cambells Cream of Mushroom & Cream of Chicken !!
          http://www.shopamerica.nl/nl/amerikaans-eten/soep/
          € 2,99 per blikje

          Guinan on Apr 6, 2014 @ 2:08 pm Reply
          1. And another one: Linda’s Little Brittain
            http://www.lindaslittlebritain-shop.nl/c-1730921/soups/
            A Brittish brand, but only € 1,35 a tin, definately worth a try!

            Guinan on Apr 6, 2014 @ 2:13 pm
          2. Thanks!! I didn’t even know that store.

            Kay on Apr 6, 2014 @ 2:31 pm
    3. 3

      What type of cheese is in the picture? I know you’re description says sharp cheddar but sharp cheddar from the store is like an orange color and  the cheese in the picture looks like Parmesan to me lol

      Alexandria on Apr 10, 2014 @ 8:40 pm Reply
      1. If you’re in NL and you mean the cheddar from the AH, that’s not even remotely what real sharp cheddar looks or tastes like.

        This is Farmhouse cheddar. You can buy it at almost any cheese specialty store. Black rind instead of red rind.

        Kay on Apr 11, 2014 @ 8:44 am Reply
    4. 4

      I don’t know what the abbreviations stand for but I’m in California, United States of America lol. We don’t have rinds, we have like pre-shredded packages of cheese. The sharp cheddar we have is the kind that goes on cheese burgers, our Parmesan looks identical to what is pictures.

      Alexandria on Apr 11, 2014 @ 4:44 pm Reply
      1. You can find blocks of sharp white cheddar at most grocery stores.  Just shred it on your own.  Better than the pre-packaged shredded cheddar.

        Katherine on Apr 15, 2014 @ 7:40 pm Reply
    5. 5

      How do you print this recipe with the how to do pictures?
       

      Wanda H on Apr 11, 2014 @ 7:29 pm Reply
    6. 6

      Added zucchini for some veggie and had swiss on hand so did that instead of cheddar.  Instead of doing the condensed soup, which has a bunch of processed stuff in it, I made my own cream sauce with 2 tbs butter, 2 tbs flour, 2 cups of milk – then added the wine to that.  Turned out awesome!

      Katherine on Apr 15, 2014 @ 7:39 pm Reply
    7. 7

      Delicious but my hubby suggested cubing the chicken next time. But, it is easy and yummy.

      Linda on May 12, 2014 @ 3:39 am Reply
    8. 8

      This easy-fix is rich and company-worthy for special occasions. I added broccoli to expand the bulk plus add color and texture. It made a perfect 1-dish meal for guests when served with garlic bread. We liked it a lot.

      Mary Pat Frick on Aug 5, 2014 @ 7:39 am Reply
    9. 9

      This soumds like a spin on one of the recipes that I grew up with that I feel like I shouldn’t be eating anymore…but sounds amazing!!!

      cindy hattersley on Sep 15, 2014 @ 3:14 am Reply
    10. 10

      This dish looks delicious! Love your pictures also. Can I ask one question what does the apple do for the dish? Just wondering everything is appealing until I see the apple. But you know what I’m gonna try your recipe anyway.Thanks

      Donna on Oct 23, 2014 @ 1:07 pm Reply
      1. It won’t taste like apple, but it seems to make it lighter, a touch sweeter. It balances the flavour.

        Kay on Oct 23, 2014 @ 5:15 pm Reply
    11. 11

      FARMHOUSE CHEDDAR komende week te koop bij Lidl, 250gr voor Euro 2,99. Ook “Schots gerijpt” en “Vintage Reserve” voor dezelfde prijs… Invriezuhhhh !

      guinan on Nov 23, 2014 @ 3:45 pm Reply
    12. 12

      Zo veel <3 voor jou, Guinan!! Ik ga er van de week meteen heen :)

      Kay on Nov 23, 2014 @ 10:31 pm Reply
    13. 13

      How can I view this recipe (as a whole) while I’m cooking….without all of the photos in between each step of the instructions? Please e-mail me, since I probably won’t check back for a while….

      Angie B. on Feb 12, 2015 @ 8:09 pm Reply
    14. 14

      This looks and sounds amazing…I have everything except the mushrooms, we shop for them today and this will be on my menu this week for sure..Thanks for posting it…your photos are great!

      Barbara on Feb 23, 2015 @ 1:18 pm Reply
    15. 15

      I love your photographs and it makes me soooooo hungry. I would only have to make one substitution as I don’t eat red meat, I’d use turkey bacon. I could also see this served over homegrown mashed potatoes. thanks for sharing.

      Pam on Mar 21, 2015 @ 3:16 pm Reply
    16. 16

      Hi everyone,

      Thank you I love this Country Club Chicken by picture’s or video.
      This food is healthy & delicious, please send it to us everyday.

      Thanks so much
      Suzann

      Suzann on Mar 21, 2015 @ 4:31 pm Reply
    17. 17

      Thank you so much.
      I cooked this on Friday night, it was one of the nicest meals we have ever had. Such a simple dish with quantities easily consigned to memory. I’m sure it will become a family favourite, my wife is going to make it for the kids whilst babysitting this week.

      Thank you for sharing.

      John

      John Gray on Jun 21, 2015 @ 4:40 am Reply
    18. 18

      Made this tonight and it was a hit. Easy on the salt with the bacon, soup, and cheese you will have plenty of salt. Great recipe!!!!

      Becky on Aug 21, 2015 @ 7:06 am Reply
    19. 19

      I added a layer of spinach leaves on top of the chicken before smothering in sauce…veggies not accomodated

      Nancy on Sep 28, 2015 @ 11:35 pm Reply
    20. 20

      can you suggest a name for the wine you use as im not a wine drinker but would love to try it with wine for a different taste , thank you can’t wait to try

      smitty on Dec 12, 2015 @ 5:03 am Reply
    21. 21

      If you are having trouble locating cream soup in your area, we’ve been making our own cream soup substitute for years.

      It can be frozen for up to 3 months which is a great benefit. You can find it here:
      http://www.downhomecomfortfood.com/how-to-make-an-excellent-substitute-for-canned-cream-soup-use-if-you-dont-like-canned-soup-in-your-recipes/2/

      Gloria Daniels on Dec 29, 2015 @ 6:03 pm Reply
      1. I love this!! Thanks for posting the link.

        Kay on Dec 31, 2015 @ 12:22 pm Reply
    22. 22

      Thank you for the great recipe!!! Just made it – smells and tastes delicious!

      Anna Prokofieva on Jan 14, 2016 @ 9:14 pm Reply
    23. 23

      Very good; hubby said bordering on great. Even the mushrooms somehow picked up flavor & weren’t just filler. Hint: For white wine you can use apple juice or white grape juice; for red wine, red grape juice. That way you get a little more flavor than just water or broth. And you can drink the rest instead of it sitting in the pantry waiting for another recipe that calls for wine. We used apple juice in this since it had an apple in it already.

      Terry on Jan 19, 2016 @ 1:55 am Reply
    24. 24

      I made this and it is fantastic. I used 2 cans of Campbells Cream of Chicken and more mushrooms. Added both chicken broth and wine as I wanted more sauce. Shared with friends and they loved it. I is a real go to for a delicious company dinner. I served with spagetti as directed and would prefer either rice or mashed potatoes.

      pat on Jul 25, 2017 @ 6:47 pm Reply

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