Ingredients:
10 slices bacon, cut in 1/2 inchpieces
1 medium onions, chopped
2 cloves garlic, finely minced
1 (10 ounce) cans campbell condensed cream of chicken soup or 1 (10 ounce) cans low-fat cream of chicken soup
1 (10 ounce) cans campbell condensed cream of mushroom soup or 1 (10 ounce) cans low-fat cream of mushroom soup
1 (15 ounce) cans evaporated milk
1/2 teaspoon dried thyme leaves
1 tablespoon dried parsley flakes
3 cups cubed cooked chicken
6 cups hot cooked spaghetti
Directions:
Cook bacon until crisp at medium heat in large skillet.
Drain bacon on paper towel; remove all but 1 tbsp (15 mL) fat from skillet.
Add onion and garlic to skillet; stir fry until onions are translucent- about 5 minutes.
Stir in mixture of soups, milk, parsley and thyme.
Stir in chicken.
Bring to a boil, stirring often; stir in bacon.
Reduce heat to low.
Simmer covered, for 5 minutes, stirring occasionally.
Serve immediately over cooked spaghetti.
Servings: 6
Time preparation: 10 min.
Time total: 35 min.