McDonald’s Cheeseburger Casserole – Nance and Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was McDonald’s Cheeseburger Recipe. Printable recipe can be found at the bottom of this post.  The original recipe was submitted by reader Kris.

Robyn’s Take:

This week’s recipe was submitted by reader Kris, who submitted it wayyyyyy back in May. I’m not kidding when I tell y’all that we have a backlog, so if you’ve submitted a recipe and we haven’t made it yet, that certainly doesn’t mean we aren’t going to. Be patient – it’ll happen one day. Or not. You’ll just have to wait and see.

I worked at McDonald’s as a teenager, and to this day when I go into a McDonald’s (or, more accurately, drive through), the onions-and-pickles smell makes me nostalgic.

(And then I thank my lucky stars that I no longer work there. I worked there for three years, and can’t believe I made it that long. On the other hand, I think every kid should be required to work in the service industry for at least a year. It might cut down on the number of ASSHOLE CUSTOMERS out there.)

So I was all for giving this casserole a try, even though I don’t eat fast food burgers any more because every time I consider it, I think of the “pink slime” stories and my whole body just says “UM, NO.” (No, I’m not providing a link. You’re ON THE GODDAMN INTERNET, do your own search. I don’t want to have to look at that shit again.)

I don’t eat fast food all that often, really (except for the occasional Egg McMuffin), but when I do it’s usually something from the poultry side of the menu (I KNOW, I KNOW, caged, factory-farmed chickens, shot up with hormones, living terrible, miserable lives, I DIDN’T ASK YOUUUUUUUUU.)

Okay, let’s do this. Your ingredients:

Cheeseburger Casserole (1)

Lean ground beef, chopped onion, chopped dill pickles, ketchup, yellow mustard, American cheese, an 8 oz. can of crescent rolls, milk, and sesame seeds. Not pictured: water.

Regarding the chopped dill pickles: the recipe calls for 1/4 c. chopped dill pickles, and when I bought pickles at the store I grabbed one of those big jars of the huge dill pickles because they were the SAME price as the much smaller jars. What’s that about, I ask you? It only took me one of those dill pickles to get 1/4 c. of chopped pickle.

I love pickles. I can’t make a decent pickle to save my life, but I’ve always got a jar or two of pickles on hand. Dill, bread ‘n butter, sweet gherkins, I love ’em all. (I do make a mean sweet pickle relish.)

This is a pretty simple recipe (you know how I love that!) First, brown your ground meat and onion.

Cheeseburger Casserole (2)

You’re also supposed to add salt and pepper to taste, but I spaced on this part. I don’t think it made a difference, honestly. Salt and pepper are overrated. Unless I’m having a salt craving, and then it’s like “WHY SO STINGY?”

“My nipples and I would like to know if you’re EVER going to make something that doesn’t have onion or chocolate in it, so that the kitties can partake. Would that be so much to ask?!”

That’s my foster kitty Livia. She and her nipples are supporting 7 (yes, 7!) 2 week-old kittens at the moment. My hat is off to Livia, because she’s making it work even though I’m ready and willing to step in and bottle feed if the need arises. They’re fat and sassy little things, and Livia is doing a bang-up job. You go, girl!

Drain the fat off your browned meat and onions. I’d show you this part, but I didn’t get a picture of it. Imagine a whole mess of browned meat (and onions) in my fancy-bitch collapsible colander, which is awesome. My only gripe is that it doesn’t come in red or yellow, so it doesn’t really GO with my kitchen, but that’s a minor gripe. It’s not like I really decorate with it (let us take a moment to guffaw over the idea that I “decorate” with anything), it sits in the cupboard unless I’m using it, so that’ll just be our secret, the way the colander doesn’t match my kitchen colors.

Throw your drained, browned beef and onions back in the pan and then toss in your chopped dill pickles, water, ketchup, yellow mustard. Mix together well.

Cheeseburger Casserole (3)

On a side note, Kris mentioned that the measurements on these ingredients is really more of a guideline. If you are a particular fan of pickles or ketchup or whatever, go ahead and toss in more. It’s all up to you.

Spread your meat-and-other-stuff mixture in the bottom of a 9×9 pan (or if you don’t have a 9×9, use an 8×8. That’s what I used.) Cover with slices of American cheese.

Cheeseburger Casserole (5)

Clearly I really wanted to get it all well covered with cheese. Hey, I like cheese.

Then take the crescent roll dough and pinch it together the best you can to form a crust to cover the entire pan. I ended up overlapping the dough in the middle.

Cheeseburger Casserole (6)

Yeah, I know. Kinda ugly. Make small slits in the dough to allow steam to escape. Brush milk over the dough, and then sprinkle generously with sesame seeds. On a side note, I just want y’all to know that I know that McDonald’s cheeseburgers do not have sesame seeds on the buns. But I like sesame seeds, so I used them. McDonald’s cheeseburgers start with pink slime, too, so I guess we’re not being 100% authentic here.

Cheeseburger Casserole (7)

Bake for 25 – 30 minutes.

Cheeseburger Casserole (8)

Kinda looks like a giant cheeseburger, doesn’t it? Check out that cheese, bubbling up from the side.

Cheeseburger Casserole (9)

And here it is, scooped out onto a plate.

Cheeseburger Casserole (10)

It’s impossible to take a really good picture of any casserole.

The verdict? I liked it. I liked it A LOT. Fred liked it, too, although he was hesitant to give it the full two thumbs up because it’s not the healthiest thing in the world. I bet it’s healthier than the actual McDonald’s cheeseburger, amiright? We are absolutely going to be eating this again – Kris had mentioned that she doubles everything to make a 9×13 pan, and I was wishing I’d done that, too. We had leftovers for dinner the next night, and it was even better than when it was fresh from the oven. Two thumbs up from me, one and three-quarters thumbs up from Fred.

Thanks for the submission, Kris!


Have a recipe you want us to make? Check out this page (there’s also a link to that page up there under the banner) and follow the instructions to submit a recipe!


Nance’s Take:
Because I am all about full disclosure you need to know that my 19-year-old son works at McDonald’s. This means absolutely jack shit to me, but it may matter to some of you (Amanda). We’re just not fast-food people anymore, but I do love a cheeseburger. And rumor has it that this recipe could do the trick.  I’m in, but I’m guarded because you know, casserole.

Another disclosure: We were HUNGRY and ready to eat! Rick and I were scrambling to get this thing in the oven so we would know whether or not we had to order pizza.

McDonald's  Cheeseburger Casserole
I put Rick to work browning the ground beef.  Pretty hard to fuck that up, right?
McDonald's  Cheeseburger Casserole
I went to work chopping those damn onions. I am just like Rick on this subject. We like onions in recipes, but you’re never going to catch me eating a raw one on purpose. I wanted these bad boys to be small because I know how we are. That’s one of those clear plastic mats that I’m cutting on. They suck.McDonald's  Cheeseburger Casserole
I finally gave up and decided to use the electric mini chopper so I was sure those onions would not be heavy on our tongues. We are a bunch of pussies. Sigh.
McDonald's  Cheeseburger Casserole
Here, you don’t need to see everything I put in it one single item at a time. Just know that I put in all the shit that the recipe called for and as you can see, I stirred that shit.
McDonald's  Cheeseburger Casserole
A made a decision to change the recipe. I had bought a two pack of crescent rolls so I decided to do a top and a bottom bun. Somebody that wasn’t me opened this bad boy up because I’m kind of afraid of them. I will do it if I have to, but if someone is available, it’s their job.
McDonald's  Cheeseburger Casserole
Those man hands are really Rick’s! He was really in a hurry and ready to kill me about this time. I was dawdling.
McDonald's  Cheeseburger Casserole
McDonald's  Cheeseburger Casserole
I par-baked the bottom crust until it was light golden brown. With my oven it was 6 minutes at 375 degrees. Then I dumped my fixings in it. We decided to stay true to the recipe when it came to the “guts” of the casserole (this ain’t no Burger King up in here). 
McDonald's  Cheeseburger Casserole
There’s a reason that the cheese on the bottom right is missing a chunk, but the reason is so stupid that I’m not even going to tell.
McDonald's  Cheeseburger Casserole
Roll the top crust crescent roll dough over the top and pinch those holes closed.  And then add a few slits for steaming. Which, I suppose, would have worked just as well if you didn’t bother pinching those perforations, but what the hell do I know?
McDonald's  Cheeseburger Casserole
This is what it looked like. Rick was snapping my picture.  As you can see, I have good veins. You could also probably see that I completely forgot to add the sesame seeds.  And, for once, I had them!  
McDonald's  Cheeseburger Casserole
I didn’t get a good picture of this, but it was delicious. Seriously. Not only is this one a keeper, but it’s definitely going into rotation. Everybody in the house loved it. ALL FOUR PEOPLE.  Miracle. A motherfucking miracle.

The leftovers microwave beautifully.  I was surprised because I expected rubbery consistency, etc., but it did great.  I had some for breakfast!

Winner, winner, winner!!!!

McDonald's Cheeseburger Casserole - Nance and Robyn make the same recipe
Prep time
Cook time
Total time
: Entree
Cuisine: FastFoodlandia
Serves: 6
  • 1 lb lean ground beef
  • ¼ c. chopped onion
  • ¼ c. chopped dill pickles
  • ½ c. water
  • ½ c. ketchup
  • 1 - 1½ T yellow mustard
  • American cheese slices to cover hamburger mixture (it takes about 4 slices)
  • 8 oz can Crescent Roll
  • 1 T milk
  • 1 - 2 T sesame seeds
  1. Brown ground beef with onion, add salt and pepper to taste. Drain off excess fat. Add the chopped pickles, water, ketchup and mustard to the beef and onions, and stir until well mixed.
  2. (If you want to add more of any of the ingredients except water, go ahead and do so - it's a matter of personal preference.)
  3. Spread the beef mixture into the bottom of your pan. Cover with slices of American cheese.
  4. Take the crescent roll dough and pinch together as best you can to form a crust to cover the entire pan. Make small slits in dough to allow steam to escape. Brush milk over the dough and sprinkle generously with sesame seeds.
  5. Bake at 375ºF for 25 - 30 minutes, until golden brown.
  6. *Recipe can be easily doubled; use a 9x13 pan, but do NOT double the amount of water, just use the ½ c, or you may end up with a runny casserole.
  7. *Note: If you prefer to have a bottom "bun" in addition to the top "bun", use an additional can of crescent dough and layer it on the bottom of your pan. Parbake it at 375ºF until golden brown, about 6 minutes. Then pick up with step 3 (spread the beef mixture in your pan) and go from there.


Bennigan’s Hot Bacon Dressing (Copy-cat Recipe)

Hot Bacon Salad Dressing - Bennigans Copycat Recipe

I decided to try out a recipe I found when we made the Bennigan’s Broccoli Bites a few weeks ago. Especially when I saw that I had a skillet full of bacon grease from making BLT sandwiches. The idea of a hot bacon dressing intrigued me because I am getting bored with my usual salad dressings. Obviously I chose to ignore the fat content. Let’s not talk about that, okay?

The original recipe was found at

Hot Bacon Salad Dressing - Bennigans Copycat Recipe

The recipe is pretty simple. Put your chopped onions in the bacon grease and let them caramelize.

Hot Bacon Salad Dressing - Bennigans Copycat Recipe

Mix the water, honey and red wine vinegar.

Hot Bacon Salad Dressing - Bennigans Copycat Recipe

Add your cornstarch and whisk it until it gets smooth.

Hot Bacon Salad Dressing - Bennigans Copycat Recipe

The recipe mentioned something about the onions being black! I swear! It’s not like I wasn’t paying attention (as if).  This is when you add the Dijon mustard, by the way. Just letting you know. See how simple?

Hot Bacon Salad Dressing - Bennigans Copycat Recipe

Pour the mixture into the skillet. Continue stirring until it starts to boil.

Hot Bacon Salad Dressing - Bennigans Copycat Recipe

I just stored mine in a canning jar because it’s handy, not because you have to can/process this.

Hot Bacon Salad Dressing - Bennigans Copycat Recipe

I omitted the Tabasco sauce because a) the recipe said in some parts of the country they omit it and b) I didn’t have any in the house. All I know is that this made for a very good salad dressing. It’s obviously not something that should be eaten every day, but the taste was fabulous. But then again, bacon grease…how could it not be good?

Bennigan's Hot Bacon Dressing (copycat)
Original Source/Author:
: Dressing. Not to be confused with Stuffing. This is the stuff you pour on your salad.
Cuisine: Pig.
  • 2 ounces Bacon grease
  • ¼ pound Red onion -- dice fine
  • 2 cups Water
  • ½ cup Honey
  • ½ cup Red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1½ tablespoons Cornstarch
  • 1 tablespoon Tabasco
  1. Place the bacon grease in a saucepan over medium-high heat. Add the
  2. onions and saute until the onions start to blacken. While the onions
  3. are caramelizing, in a mixing bowl place the water, honey and red wine
  4. vinegar. Using a wire whisk, mix the ingredients well.
  5. Add the cornstarch and whisk well.
  6. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula.
  7. Add the water, vinegar, pepper (sic.) honey and cornstarch to the
  8. mustard and onions and mix. Continue stirring until mix thickens and
  9. comes to a boil. Remove from heat and store in refrigerator until
  10. needed.
  11. Note: To reheat use a double boiler. I put the tabasco on the
  12. ingredient list if you like it. In different parts of the country
  13. Bennigan’s omits this ingredient.

Mushroom Risotto

Have y’all ever watched Hell’s Kitchen? Did you see Chef Ramsay lose his shit over some hapless fool’s shitty risotto and go on a rant at least once a show? When you see a show where they talk about risotto constantly, guess what happens? That’s right, you want to eat you some risotto. The other thing he was ALWAYS going on about was Beef Wellington, which I hope someday to eat. I Googled about for risotto recipes, and when I found that you have to stand over the stove and slowwwwwly stir stock into the pot of rice until it’s absorbed, then add more and slowwwwly stir it while it absorbs, I was all “Um, no.” I’ve got better things to do than stand over the stove and babying some stupid rice dish along.


I saw this recipe in some magazine somewhere and I was all “Risotto! I bet it’s a pain in the ass!” and then I read the recipe and it’s made in the microwave, removing the need to stand and stir for 37 days.

Now, I know what those of you who make risotto on the regular are going to say. You’re going to tell me that I’m nuts, that I need to make it the RIGHT way, that the microwave version DOES NOT COMPARE. I find that I like the microwave version so much that I’m willing to forgo making it the RIGHT way, because if the RIGHT-way-made risotto is better than this stuff, I’ll be spending my entire life in front of that stupid-ass stove.

And I don’t wanna.

If you’re lazy like me, take my hand and let’s get to microwavin’!


Risotto (13)

I use Arborio rice. The recipe says you could also use long grain rice, but I recommend you give the Arborio a try. Mushrooms (fresh – I’ve tried canned, they just aren’t as good in this recipe), butter, thyme, chicken broth, garlic cloves, and while the recipe calls for grated parmesan, I use shredded.

Now, please note that you see peas above. You DO NOT have to use peas. The recipe actually does not call for peas, but I like them. Some people, like my friend Liz, consider peas to be a personal insult. If you are a pea-hater, leave ’em out, no biggie.

Also, please note the onions. Again, the original recipe doesn’t call for onions, but I love them. Leave ’em out if you don’t.

First step, in a deep microwave-safe dish with a tight-fitting lid (I use a Pyrex dish, you’ll see), combine butter and thyme. Microwave for 1 minute (this is just to melt the butter). Add mushrooms, season with salt and pepper, and microwave for 8 minutes.

Risotto (1)

(Because I used onion and peas, I added the onion with the mushrooms, microwaved for 6 minutes, added the peas, and microwaved for an additional 2 minutes.)

With a slotted spoon, transfer the mushrooms (and onions and peas, if you’re using them) to a plate.

In the same dish that you cooked the mushrooms (etc.) in, combine rice, broth and garlic. Add a bit of salt and pepper. Cover and microwave for 9 minutes.

Risotto (4)

Stir, add 2 c. water, and microwave for 9 minutes more. Now, because everything in my life is a big pain in the ass, for some reason in this particular step, some of the liquid boils over. To prevent a huge mess in the microwave, I put a couple of paper towels under the dish. After the cooking is done, I toss those paper towels in the compost bin, and don’t have to scrub down the microwave. That’s a win for me!

Risotto (5)

When that 9 minutes is up, stir the mushroom (/onion/ peas) mixture into the rice and microwave for 2 minutes. Stir in the parmesan.

After you add the parmesan, the whole mixture might be a bit soupy. That’s okay – let it sit for a few minutes and it will get thicker. And it will be faaaaaabulous.

Risotto (10)

Risotto (11)
That’s right, we had risotto with our roast. Two DCEP recipes from one meal! I’m a cheater!

It’s even better the next day. I’ve been known to sneak bites of cold risotto during the day when I happen to see the dish sitting in the fridge beckoning me seductively.

I imagine there are any number of things you could add to this stuff to liven it up. We’ve talked about grilling shrimp and stirring it in at the end, for one.

If possible, Fred likes this stuff even more than I do. I don’t make it too often (I don’t want to make it so often we get tired of it), but when I do the chickens don’t get any of it because we like it so much! From us, that’s high praise indeed.


Mushroom Risotto
Prep time
Cook time
Total time
: side dish, appetiser
Serves: 8ish
  • 2 T butter
  • ½ tsp dried thyme
  • 10 oz mushrooms, trimmed and quartered (I use the 8 oz container of sliced (cleaned) mushrooms from the grocery store.)
  • coarse salt & ground pepper
  • 1 c. Arborio or long grain rice
  • 1 can chicken broth (I use 2 c. chicken broth)
  • 3 garlic cloves, sliced (I use minced)
  • ¼ c. grated Parmesan (I use shredded)
  • Optional:
  • ½ c. peas
  • 1 - 2 small onions, chopped
  1. In a deep microwave safe dish with tight-fitting lid, combine butter and thyme. Microwave 1 minute. Add mushrooms (and onions, if you're using them), season with salt and pepper, microwave 8 minutes. (If you're using peas, microwave the mushrooms for 6 minutes, stir in the peas, and microwave another 2 minutes)
  2. Transfer mushroom mixture to a plate.
  3. In the same dish (that you microwaved the mushrooms in) combine rice, broth and garlic. Season with salt and pepper. Cover and microwave for 9 minutes.
  4. Stir in 2 c. water, microwave 9 minutes more.
  5. Stir in mushroom mixture; microwave 2 minutes.
  6. Stir in Parmesan; let sit for a few minutes (mixture will thicken a bit).


Robyn & Nance try the same recipe – Country Club Chicken

Every Monday, we’ll post a recipe that we both made. This week’s recipe was from Kayotic Kitchen.  

Robyn’s take:

It was my turn to choose this week’s recipe, so I took a look through my foot-high and ever-growing stack of recipes, and chose one (okay, I chose three and made Nance make the final choice). I don’t remember where I found this recipe, I suspect it’s one I saw on Pinterest. And who doesn’t like the idea of fancy country club chicken for a Sunday dinner? Bacon and apple and mushrooms in a tasty, tasty sauce, right?

The ingredients:


Chicken breasts, onions, mushrooms, cream of mushroom soup, bacon, dry white wine, sharp cheddar, apple, and butter. Also, salt and pepper should be in there, too.

Making this dish is fairly simple, but time-consuming. You start with cooking the bacon – I chopped up the bacon before I cooked it, because eventually you’re supposed to crumble the bacon into the sauce, and chopping it before you cook it is easier, I think. This bacon is actually bacon I bought at the store despite the fact that we raise our own pigs, and the freezer has plenty of bacon in it. Our bacon isn’t cured, though, so when a recipe calls for bacon, I buy a small pack at the store to give it that bacony flavor. I am actually not a huge fan of regular bacon, but if you get between me and a piece of our own bacon (which I broil in the oven with just a sprinkle of salt and pepper), you’re likely to lose a finger or two.

So, once the bacon is cooked, you drain it on paper towels and then you’re intended to use all the bacon grease AND some butter for browning the chicken in. I actually dumped all the bacon grease into my bacon grease container, figuring that the bacon and grease remnants left in the pan would be fine. I put a sliver of butter in the pan, and browned the chicken.

The chicken breasts (I made five instead of four, since that’s what we had left in the freezer) rests in a baking dish while you make the sauce – cook your diced onion for three minutes, add your mushrooms and continue cooking for three minutes, then your diced apple and cook for another three minutes. Pour your white wine into the pan, add the cream of mushroom soup, crumble your bacon (if it’s not already crumbled) and add it, and then stir in the sharp cheddar.

Now, a side note on the wine – I don’t know anything about wine and we don’t keep it on hand. So I said to that wine connoisseur Google, “What is a good white wine for cooking with, o kind sir?” and Google sniffed disdainfully and looked at my outfit and flared its nostrils and stared off into space and told me that Sauvignon Blanc was a decent white wine for cooking with, and would Madame care to take her sleep-pants-clad self out of the foyer so as not to bother the CLASSY customers?

(Also, I found a page that advised that you should never cook with a wine you wouldn’t drink. Well, then, that really narrows the possibilities quite a bit. I’m not a wine drinker, I think wine is gross, and the only wine-type beverage I would ever drink would be Raspberry Sparkletini and I’m not sure Raspberry goes with mushrooms at all. Usually if a recipe calls for wine, I use chicken broth instead. This time, for some reason, I decided to follow the recipe, and so I bought a tiny four-pack of Sauvignon Blanc.)

So you’ve got your sauce all ready to go, and you pour it over your chicken, which has been impatiently waiting in the baking dish.

Trust me, there’s chicken under there.

Bake it for 25 – 30 minutes, until everything’s all hot and bubbly. Serve over cooked pasta (the recipe called for spaghetti – we always opt for angel hair.)


My verdict? All I could taste was the wine. Did I mention I hate wine? I took two bites of it, and refused to eat the rest. Blegh.

If I were forced to make it again, I’d use chicken broth in place of the white wine, but Fred thought the sauce was “too rich”, so chances are really good that I won’t be making it again.

I’m kind of bummed because I was really looking forward to it – I love everything in it except for the wine! – but I guess they can’t all be winners.




 Nance’s take:

Robyn shot me three recipes and told me to pick one.  I never give her a choice when it’s my turn (and don’t think I’m going to start either, brat).  Hell, I’m lucky to find one recipe let alone three.  And also, I would like y’all to know that every single one of the recipes that She Who Hates Wine sent to me included WINE in the ingredient list.  I’m starting to think that someone is protesting just a little too much, if ya know what I mean and I think that you do.  Anyway, I picked this recipe out of the wine laden ones that she sent me because I thought it was the most interesting.  Apples!  With Chicken!  Different!  Whee!

I knew that certain family members were not going to go near this due to mushrooms.  The husband is allergic (but I’m starting to think he’s allergic to mushrooms like some men claim to be allergic to cats, ahem).  But he was still nice enough to pick up the cheapest bottle of white wine they had (because wine, blech). I am so jealous that Robyn was able to find a smaller bottle.  We needed 1/4 cup.  My son (who is 23) drank a glass at dinner the following day and the rest is now in our garbage can. I was kinda bummed at the waste. I think we should make a new rule that we don’t have any more wine-based dishes unless it involves spaghetti sauce.


I assembled my ingredients because I wanted to be like Robyn (since she’s so special). But after I uploaded this picture I noticed that the chicken wasn’t in there.  Ugh!  This is probably why I don’t do the ingredient photos. Please note that there are more than five slices of bacon on that plate (the recipe calls for five). Get real. If I’m going to fry bacon I’m going to make it worth my while.  I didn’t read the recipe thoroughly and thought it was just a garnish.  No shit.  I must have read that recipe a million times and never saw that you were suppose to crumble it and boy was I bitching  because I thought I could have just pulled my container of saved bacon grease out of my refrigerator and saved myself a hassle*.  And also, raise your hand if you have a container full of bacon grease in your fridge because I will high five your ass for knowing what good home cookin’ is all about. Hee!



This is the chicken after having been fried in bacon grease and butter.  ho-hum.


I was curious to see how this whole apple thing was going to work out. I always paired (bwahaha, like I really talk that way) apples with pork, but never with chicken. Translation: I like applesauce with my porkchops.


So, here’s the final result and I will tell you this. My mother LOVED it! Raved about how great it was!  Went on and on and even had it for breakfast the next day. Me? Not so much. It’s funny how you can be friends with someone and not know little things like how Robyn doesn’t like wine. I don’t like wine either. But I didn’t say anything because hello, the object here is to try new and different things!  And we did!  But boy, this one was a huge fail and is definitely not going into my dinner rotation.  Sorry, Mom.  You’re shit outta luck.

Robyn & Nance try the same recipe - Country Club Chicken
Prep time
Cook time
Total time
: Entree, Main, Chicken
Serves: 4
  • 1 lb spaghetti (or angel hair!)
  • 4 chicken breasts
  • 1 lg onion
  • 7 oz mushrooms
  • 2 cans Campbell's concentrated cream of mushroom soup
  • 4 or 5 slices bacon
  • ¼ c. dry white wine (Sauvignon Blanc will work)
  • ⅔ c. sharp cheddar
  • 1 apple
  • butter or oil
  • salt and pepper
  1. Mince the onion. Clean and slice the mushrooms. Peel and mince the apple (or wash it well and mince). Season the chicken breasts with a generous amount of salt and pepper.
  2. Cook the bacon and drain it on a paper towel. Add some butter and quickly brown the chicken breasts on both side. Transfer them to a casserole.
  3. Cook the onions for 3 minutes. Add the mushrooms, season with salt and pepper, give it another three minutes. Add the apple, cook another three minutes.
  4. Pour in the white wine, soup, crumble the bacon and add it, and stir in the grated cheddar.
  5. Pour the sauce all over the chicken breasts. Put the casserole in a preheated oven at 350ºF for 25 to 30 minutes until everything's hot and bubbly.
  6. Cook the spaghetti (or angel hair) in salted water according to the directions on your package. Serve the chicken over the pasta.

 * Edited to add:  I used the recipe that was available for print from Kayotic Kitchen’s website.  Upon further review (my OCD needed to know how I missed that bacon part) I found that crumbling the bacon was not included in the printable version of the recipe.  This is where I get frustrated with food blogging.  Sometimes relying on photos and mere blogging can result in a very ambiguous recipe.  I do not have a computer in my kitchen.  I also did not memorize the blog entry.  I simply printed the recipe and went on my merry way.  Who knows?  Maybe I would have actually liked the recipe if I had made it as the author would have originally intended.  It did, however, teach me a very important lesson.  We all have to proceed with caution when sharing recipes.  I don’t want to waste food.  I’m sure you don’t want to waste your food (or money) either.  If you ever notice a mistake on our recipes, please notify us immediately.