Ingredients

The following ingredients have 4 Servings
  • 4 or 5 slices bacon
  • 4 chicken breasts
  • salt & pepper
  • 2 Tbsp. butter
  • 1 large onion, diced
  • 8 oz mushrooms, sliced
  • 2 cans (10 3/4 oz) cream of mushroom soup
  • 1/4 cup chicken broth
  • 2/3 cup Monterrey jack cheese
  • 8 oz spaghetti, fettuccine (what I used) or linguine
  • parsley, optional for garnish

Instruction

  • Preheat oven to 350 degrees.
  • In a large skillet, cook the bacon. Place bacon on a paper towel lined pate to drain and set aside. Leave bacon drippings in the pan.
  • Season chicken breasts with salt and pepper.
  • Add butter to the pan and cook chicken breast until brown on both sides. Remove from the pan and place in a 9 x 13 inch baking dish.
  • Add the onion to the pan and cook for 1 minute. Then add the mushrooms and cook until the mushrooms and onion are tender.
  • Add the soup, chicken broth and cheese. Heat until the cheese is melted.
  • Spoon the sauce over the chicken in the 9 x 13 dish.
  • Bake at 350 degrees for 25 minutes.
  • While the chicken bakes, cook the pasta.
  • Crumble reserved bacon.
  • Serve chicken on top of the cooked pasta with sauce and sprinkle with crumbled bacon and parsley if desired..