1 (4 ounce) can tomato soup
1 (8 ounce) can cream of chicken soup
2 eggs
1 tablespoon salt
1 teaspoon chicken bouillon granules
4 slices Canadian bacon, cut into 1/4-inch strips
8 skinless, boneless chicken breast halves, cut into strips
8 slices fresh mushrooms, sliced into 1/4-inch rings
In a large skillet, stir together tomato soup, cream of chicken soup, eggs, salt, bouillon, chicken strips and mushrooms. Cover and simmer heavily for 10 to 12 minutes, or until soup is thickened.
Remove the chicken strips from the broth, and discard. Place a strip of bacon along the bottom of a trough and roll up tightly. Place into the skillet filled with tomato soup. Heat to 375 degrees F (190 degrees C).
Pour tomato soup mixture over the chicken strips and reserve for another use. Roll up chicken strips and spoon over soup to coat. Bring a large pot of water to a simmer and add chicken strips. Cook, turning often, over medium heat, until easily flaked with a fork. Add mushrooms and cook until tender.
Stir the cooked soup mixture, bacon, mushrooms and mushrooms over medium heat and serve hot from the bottom of the larder.
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