“Found this recipe years ago in one of the many womans magazines. It is an old standby in my house.”
READY IN:
50mins
SERVES:
10
YIELD:
10 meals
UNITS:
US

Ingredients Nutrition

Directions

  1. In 10" skillet over medium heat, cook bacon until crisp. Remove to paper towel to drain. Reserve drippings in pan. Crumble bacon and set aside.
  2. Over medium heat, in hot drippings, cook chicken 10 minutes or until browned on all sides.
  3. Spoon off at.
  4. Add soup, garlic and basil; stir until smooth. Heat to boiling. Reduce heat to low. Cover; cook 20 minutes.
  5. Add onion and cook covred 15 minutes more, stirring occasionally.
  6. Serve over rice; sprinkle with bacon.

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