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6 slices bacon
1 c. chopped onions
2 c. cubed potatoes
2 soup cans milk
1 tsp. salt
1 c. water
2 (10 1/2 oz.) cans condensed
cream of chicken soup or 1
can cream of chicken soup
and 1 can cream of mushroom
soup (better)

In skillet, cook bacon until crisp; set aside. Pour off
all but 3 tablespoons dripping from skillet. Add onions; brown
a bit. Add potatoes and water. Cook, covered, about 15
minutes or until potatoes are tender. Blend in chicken soup,
milk and salt; heat, but do not boil. To serve, garnish with
crisp bacon slices. Makes 4 servings.

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