Ingredients

4 Chicken Breasts

1 Lg. Onion

7 oz. Mushrooms

20 oz. Cream of Mushroom Soup

4 or 5 Slices of Bacon

1/4 cup Dry White Wine

2/3 cup Sharp Cheddar

1 Apple

Butter or Oil

Salt

Pepper

Preparation

  1. Mince the onion. Clean and slice the mushrooms. Peel and mince the apple (or wash it well). Season the chicken breasts with a generous amount of salt and pepper.

  2. Cook the bacon and don’t clean out the pan. Cleaning the pan is a venial sin.

  3. Add a bit of oil and quickly brown the chicken breasts on both sides. Transfer them to a casserole dish.

  4. Cook the onion for a minute or three.

  5. And add the mushrooms for a minute or three

  6. Add minced apple and cook it all for another 3 to 4 minutes.

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

  8. Add the soup and sharp cheddar and cook for 1 minute.

  9. Pour it all over the chicken breasts until it’s just covering all the chicken.

  10. Put the casserole in a preheated oven at 350F for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.