Ingredients

• 10 slices bacon, cut in 1/2 inchpieces
• 1 medium onion, chopped
• 2 cloves garlic, finely minced
• 1 (10 ounce) can campbell condensed cream of chicken soup or 1 (10 ounce) can low-fat cream of chicken soup
• 1 (10 ounce) can campbell condensed cream of mushroom soup or 1 (10 ounce) can low-fat cream of mushroom soup
• 1 (15 ounce) can evaporated milk
• 1/2 teaspoon dried thyme leaves
• 1 tablespoon dried parsley flakes
• 3 cups cubed cooked chicken
• 6 cups hot cooked spaghetti

Instructions

1. Cook bacon until crisp at medium heat in large skillet.

2. Drain bacon on paper towel; remove all but 1 tbsp (15 mL) fat from skillet.

3. Add onion and garlic to skillet; stir fry until onions are translucent- about 5 minutes.

4. Stir in mixture of soups, milk, parsley and thyme.

5. Stir in chicken.

6. Bring to a boil, stirring often; stir in bacon.

7. Reduce heat to low.

8. Simmer covered, for 5 minutes, stirring occasionally.

9. Serve immediately over cooked spaghetti.