Chicken Bacon Alfredo Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 boneless skinless chicken breasts, diced into bite size pieces
• 1 lb bacon, sliced into approx. 1/2 inch pieces
• 2 large shallots, diced
• 2 (10 3/4 ounce) cans cream of mushroom soup (i prefer campbell's because i think it is creamier)
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (12 ounce) can evaporated milk
• 12 ounces sour cream
• 1 tablespoon garlic powder
• 1/2 teaspoon pepper
• 1 teaspoon dried basil
• 1/4 cup parmesan cheese

Recipe

• 1 fry bacon in a skillet on medium heat until done then drain, reserving bacon grease. set aside in a 9 x 13 baking dish.
• 2 using some of the bacon grease, cook the chicken until it is no longer pink and the juices run clear. drain and add to bacon in the baking dish.
• 3 saute shallots in 2 teaspoons bacon grease until transparent, then add to bacon and chicken mixture.
• 4 mix well and set aside.
• 5 in a large mixing bowl, combine all cans of soup, evaporated milk, and sour cream.
• 6 whisk until it has a smooth texture and no lumps of soup.
• 7 stir in garlic powder, pepper, basil, and parmesan cheese and mix until well blended.
• 8 pour the soup mixture over the meat and shallot mixture.
• 9 stir until well blended then evenly spread in the baking dish.
• 10 bake at 350 degrees for 20-30 minutes or until bubbly and brown around the edges.
• 11 stir and serve over fettuccine noodles.