Country-Style Smothered Chicken

• 2 slices bacon
• 2 1/2 to 3 lb. broiler-fryer chicken
• 1 can Campbell's condensed cream of mushroom soup
• 1 clove garlic, minced
• 1 tsp. dried basil leaves, crushed
• 1 medium onion, sliced
• hot cooked rice
• fresh basil for garnish

1. In 10-inch skillet over medium heat, cook bacon until crisp. Transfer to paper towels to drain, reserving drippings in pan. Crumble bacon; set aside.
2. Over medium heat in hot drippings, cook chicken 10 minutes or until browned on all sides.
3. Spoon off fat. Add soup, garlic and basil; stir until smooth.
4. Heat to boiling. Reduce heat to low.
5. Cover and cook 20 minutes.
6. Add onion.
7. Cover; cook 15 minutes more or until chicken is no longer pink and juices run clear, stirring occasionally.
8. Serve over rice.
9. Sprinkle with reserved bacon.
10. Garnish with basil, if desired.

bacon, broilerfryer chicken, campbells condensed cream of mushroom soup, clove garlic, basil, onion, rice, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=544480 (may not work)