Creamy Chicken Carbonara

An easy "Campbell's soup" recipe

• Ready In: 35 mins
• Serves: 6

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

Directions

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.