This recipe title could be considered deceptively simple. Usually when I hear the word “casserole” I think, throw everything into a casserole dish and bake on 350. At most I have to pre-cook the chicken. This is not one of those recipes, but it is very much worth the trouble! I got it from the Dutch cooking site Kayotic Kitchen, where they claim that this is a creamy, but non-greasy version of an American dish. This is a very hearty meal so make sure your belly is hungry!
- 1 lb. pasta (I used linguine tonight)
- 3 chicken breasts
- 1/2 large onion, minced
- 7 oz. mushrooms, sliced
- 2 cans cream of mushroom soup
- 4-5 slices bacon
- 1/4 cup dry white wine
- 1/2 cup sharp cheddar
- butter or oil
- salt and pepper
Preheat oven to 350. Prepare onions and mushrooms. Fry bacon in skillet. Drain bacon grease on a paper towel, but do not clean skillet. Salt and pepper chicken, put a little butter (about 1 Tbs.) then brown chicken in pan. Place chicken in casserole dish.
In same skillet, saute onions for about 2 minutes. Add mushrooms and continue to saute about 1 minute. Add bacon and wine. Add soup. Stir together.
Pour soup mixture over chicken. Place in oven and bake at 350 about 30 minutes, until bubbly!
Meanwhile, while chicken is baking, boil pasta. Drain and pour chicken mixture over pasta. Garnish with parsley or more bacon! Enjoy!