Prep Time: 15 minutes

Cook Time: 30-40 minutes

Serves: 4

Ingredients:

1 lb. spaghetti

4 chicken breasts

1 large onion, chopped

7 oz. or so mushrooms (fresh or canned), chopped

1 can cream of mushroom soup

4 or 5 slices bacon, cooked and chopped

1/4 C. dry white wine, one that you like to drink

1 C. shredded sharp cheddar

1 apple (one you enjoy eating), chopped

Butter or oil

Salt and pepper

Parsley for garnish

What to do:

Preheat oven to 350.

Treat a 9×13 baking dish with cooking spray or butter.

Season the chicken breasts with a generous amount of salt and pepper. In a large fry pan add some butter and quickly brown the chicken breasts on both sides.  Transfer them to the casserole dish.

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 chopped apple and cook for another 3 minutes. Pour in the white wine, add the crumbled up bacon and soup and stir in the cheddar cheese.

Pour the sauce all over the chicken breast. Cover and cook for 25 to 30 minutes until the chicken is super tender and the sauce is all hot and bubbly, then uncover for another 15-20 minutes until done.

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. Cut up parsley and sprinkle on top for color and garnish.