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Ingredients
2 Bacon slices, diced
1 Medium onion, sliced
1 (10 3/4 oz) Can cream of chicken soup
1 Soup can water
1/2 Teaspoon dried oregano leaves, crushed
3 Medium potatoes, cut into 1" pieces
2 Medium carrots, sliced
1 Cup frozen cut green beans
2 (4 1/2 oz) Cans white chunk chicken in water
2 Tablespoons fresh parsley, chopped
Instructions
Cook the bacon in a 10" skillet over medium-high heat until crisp, stirring often. Remove bacon from skillet and drain on paper towels.
Add the onion to skillet and cook until tender, stirring occasionally. Stir in the soup, water, oregano, potatoes and carrots and heat to a boil. Reduce heat to low, cover and cook for 15 minutes.
Stir the beans into the skillet, cover and cook for 10 minutes or until the vegetables are tender. Stir in the chicken, parsley and bacon and cook until the mixture is hot and bubbling.