8 slices bacon
2 tablespoons olive oil
1 large onion, sliced
2 green onions, sliced
1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese, softened
2 (10 ounce) cans sliced mushrooms
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 pint kraft cheese soup
2 tomatoes, seeded and chopped
1 (6 ounce) can tomato paste
1 (19 ounce) can pitted tomato juice concentrate
1 cup frozen chopped spinach
Place bacon in large, heavy skillet. Cook over medium heat until evenly brown. Pour over ham. Cook 2 minutes, or until evenly brown.
In a mixing bowl, blend bacon, olive oil, onion, green onions, cream cheese, cream cheese, mushrooms, garlic, cream of mushroom soup and condensed cream of mushroom soup. Mix together. Transfer mixture to a large pot. Stir in chicken broth and sprinkle with chopped spinach. Bring to a boil, then reduce heat. Cover and simmer 5 minutes, or until chicken is cooked through. Top with canned tomato sauce. Cover and simmer 5 minutes, or until chicken is cooked through.