Calling all mushroom lovers! This Country Club Chicken Spaghetti is for you. Even if you don't like mushrooms, there's bacon in this Country Club Chicken Spaghetti. Bacon makes anything good, right?
My little 3 year old threw his normal fit when we sat down to dinner, but after I finally got him to try it, he ate all that was on his plate and then started picking off my plate. In fact, all the kids ate it really well.
1 pound spaghetti
4 chicken breasts, boneless and skinless
1 large onion, diced
1 pound mushrooms, sliced
2 (10.75 ounce) cans cream of mushroom soup
4 slices bacon
1/4 cup chicken broth
2/3 cup sharp cheddar, shredded
Cook bacon in a large pan, over medium heat, until crisp. Set bacon aside on a paper towel to cool, then crumble. Generously salt and pepper chicken. Cook chicken in the bacon grease until browned on the outside, but not cooked through; 3 to 5 minutes per side. Place browned chicken breast in a 9x13-inch baking dish and set aside. Add onion to the pan with the bacon drippings and cook for 3 minutes. Add sliced mushrooms and cook for an additional 3 to 5 minutes; until softened. Add cream of mushroom soup, chicken broth and crumbled bacon. Stir until well combined, then stir in the shredded cheese; mix well. Pour sauce over chicken and bake at 350 for 25 to 30 minutes, or until the chicken is cooked through and the sauce is bubbly. While the chicken is baking, cook spaghetti according to the package directions. Serve chicken and sauce over spaghetti noodles.
Recipe adapted from Kayotic Kitchen.