4 chicken breasts
1 large onion, diced
7 oz mushrooms, sliced
1 can cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine or chicken broth
2/3 cup sharp cheddar
1 apple (I used Granny Smith), peeled and diced
Pepper and salt, if desired
Cook bacon in skillet until crisp; set aside and crumble. Do not drain pan.
Season chicken with salt and pepper and brown on each side in same skillet you cooked the bacon in; place in casserole dish.
While chicken is baking, cook spaghetti according to package directions.