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
Nov 1, 2011

Mozzarella & Potato Pie

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