Italian Chicken Skillet with Spinach and Bacon


Campbell’s Kitchen


4 servings


  • 2 slices bacon
  • 1½ pounds boneless, skinless chicken breast, cut into 1½-inch pieces
  • 1 large onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • 10½ ounce can condensed cream of mushroom soup
  • 1 cup 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


  1. Cook the bacon in a deep 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.
  2. 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.
  3. 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.
  4. 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.