Cooking Directions

• Cook the bacon in a 12-inch skillet over medium-low heat until crisp.  Remove the bacon from the skillet and drain on paper towels. Crumble the bacon.  Reserve the drippings in the skillet.
• Season the chicken as desired.  Heat the drippings in the skillet over medium-high heat.  Add the chicken and cook for 5 minutes or until browned, stirring occasionally.  Remove the chicken from the skillet.
• Add the onion to the skillet and cook for 5 minutes or until tender, stirring occasionally.  Add the garlic and red pepper and cook and stir for 1 minute.
• Stir in the soup and stock and heat to a boil.  Stir in the beans.  Return the chicken to the skillet. Reduce the heat to medium-low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Stir in the spinach and lemon juice and cook until spinach is wilted.  Season to taste.  Sprinkle with the bacon.

Ingredients

• 2 slices bacon
• 1.5 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
• 1 large onion, chopped (about 1 cup)
• 3 cloves garlic, minced
• 0.25 teaspoon crushed red pepper
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 cup Swanson® Unsalted Chicken Stock
• 1 can (about 15 ounces) low sodium cannellini beans, rinsed and drained
• 8 ounces baby spinach (about 10 loosely packed cups)
• 1 tablespoon lemon juice