What you need:

  • 2 lbs boneless skinless chicken breasts halves, cut in half
  • 1/2 lb bacon, cooked crisp and crumbled
  • 2 (10.75 oz) cans cream of mushroom soup
  • 4 oz can sliced mushrooms, drained
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2-3 T olive oil
  • salt and pepper to taste
  • fettuccine or cooked pasta of choice

What you do:

  • Heat oil in a large skillet.  Lightly season chicken breasts with
    salt and black pepper.  Place chicken in skillet and cook over
    med-high heat until browned, about 1-2 minutes per side.  Place
    chicken in a 3.5 quart or larger crock pot and cover with onion
    and mushrooms.
  • In a medium bowl, combine soup, garlic and bacon and mix.  
    Pour soup mixture over chicken breasts.  Cook, covered, for 6-8
    hours on low.  Serve over hot cooked pasta.
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Creamy Chicken and Bacon Pasta

Creamy Chicken and Bacon Pasta