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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a recipe that was passed down from my dad's side of the family. We have it every Christmas. It is so delicious and it makes the house smell absolutely wonderful. I, personally, don't prefer mushrooms. Once, I made it without the mushrooms, but added 2 small cans of sliced potatoes. I was extremely pleased with it. However, the rest of my family prefers the mushrooms and insisted they were necessary. Ingredients:
8 slices bacon |
2 tablespoons oil |
2 (4 ounce) cans mushrooms |
1 cup onion, chopped |
1 teaspoon thyme leaves, crushed |
2 (10 1/2 ounce) cans cream of celery soup |
2 (18 7/8 ounce) cans vegetable soup |
2 (18 7/8 ounce) cans filled with water |
2 cups diced cooked chicken breasts |
2 (15 1/4 ounce) cans whole kernel corn, undrained |
2 (14 1/2 ounce) cans diced tomatoes |
Directions:
1. Cook bacon and crumble.
2. Heat oil in a medium saucepan and saute mushrooms, onions, and thyme.
3. Dump everything into large pot and simmer.
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