Cooking Directions

• Cook the bacon in a 12-inch nonstick skillet over medium heat until crisp.  Remove the bacon from the skillet.  Drain and crumble the bacon.  Reserve 1 1/2 tablespoons drippings in the skillet and pour off any remaining drippings.
• Season the chicken as desired.  Heat the reserved drippings in the skillet over medium-high heat.  Add the chicken and cook for 4 minutes (make sure the skillet is hot before adding the chicken to prevent sticking).  Turn the chicken over and cook for 4 minutes or until well browned and cooked through.  Remove the chicken from the skillet, cover and keep warm.
• Reduce the heat to medium.  Add the garlic and cook and stir for 30 seconds.  Add the soup, milk, lemon juice and mustard and heat to a boil.  Stir in the rice.  Reduce the heat to low.  Cover and cook for 10 minutes.  Stir in the spinach and half the tomatoes.  Cover and cook for 5 minutes or until the rice is tender.
• Season the rice mixture to taste.  Serve the chicken over the rice mixture, sprinkled with the remaining tomatoes and the crumbled bacon.

Ingredients

• 3 slices bacon
• 1.25 pounds boneless, skinless chicken breast
• 2 cloves garlic, minced
• 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
• 1.75 cups milk
• 2 teaspoons lemon juice
• 1 teaspoon Dijon-style mustard
• 0.75 cup uncooked instant brown rice
• 3 cups baby spinach
• 2 cups halved cherry tomatoes