Cooking Directions

• Season the chicken as desired.  Cook the bacon in a 12-inch skillet over medium heat for 5 minutes or until crisp.  Remove the bacon from the skillet.  Pour off all but 2 tablespoons drippings.
• Increase the heat to medium-high.  Add the chicken to the drippings in the skillet and cook for 6 minutes or until well browned on both sides.  Remove the chicken from the skillet.
• Add the bourbon and cook for 1 minute or until reduced by half, stirring to scrape up the browned bits from the bottom of the skillet.  Stir in the soup, brown sugar and water and heat to a boil.  Stir in the noodles and half the bacon.  Return the chicken to the skillet.
• Reduce the heat to medium.  Cook for 10 minutes or until the chicken is cooked through and the noodles are tender, stirring occasionally.  Sprinkle with the remaining bacon and the parsley.

Ingredients

• 1.5 pounds boneless, skinless chicken thigh
• 8 slices bacon, diced
• 0.25 cup bourbon or water
• 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
• 2 tablespoons packed dark brown sugar
• 2.5 cups water
• 8 ounces (about 3 1/2 cups) uncooked medium egg noodles
• 2 tablespoons chopped fresh parsley