Prep Time
10 min
Cook Time
25 min
Yields
6 servings
Make this delectable dish in just over half an hour! Perfect for family weeknights.
Courtesy of CookWithCampbells.ca™
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ingredients
10
strips bacon, cut in ½" (1 cm) pieces
1
medium onion, chopped
2
clove garlic, finely minced
1
can (284 ml) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
1
can (284 ml) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
1 ½
can (284 ml each) milk
1 ½
tsp (7 ml) chopped, fresh thyme leaves
3
Tbsp (7 ml) chopped, fresh parsley leaves
3
cup (750 ml) cubed, cooked chicken
6
cup (1.5 L) hot cooked spaghetti, without salt
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directions
Step 1
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.
Step 2
Add onion and garlic to skillet; cook and stir 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.
Step 3
Simmer covered, for 5 minutes, stirring occasionally. Serve immediately over cooked spaghetti.