Chicken in Bacon-Mushroom Sauce on Couscous

Caths bought a box of couscous a couple of months ago before she left. Here’s the thing about couscous–which is a pasta and not an actual grain–that bugs me. Neither of my kids like it, and my current fitness plan would prefer I not indulge in pastas.

But we need to be good stewards, and I didn’t want to throw it out, so I looked in the fridge at what I had. Two strips of bacon–leftover from the bacon-chicken kebabs–and a couple of chicken breasts. I knew I had some Campbell’s Mushroom soup, so I said, okay, creamy chicken with bacon. Oh my goodness, yes, it’s perfect with couscous.

Turned out really well, and I didn’t have to share. Muhahaha.


3 chicken breasts, cut into strips or cubes
Two strips of bacon, cut into smaller strips or squares
Half a cup of Campbell’s Cream of Mushroom
1/2 cup of uncooked couscous
2 cloves of garlic, minced
1 tablespoon rice bran oil
Salt and pepper to taste


  1. Cook the couscous according to package directions. (My couscous involves soaking in boiling water for five minutes, then fluffing. So fast!)
  2. Season the chicken with salt and pepper. In a medium-size skillet over medium heat, pan-fry the bacon until lightly browned. Add the chicken and sauté both the chicken and bacon until the chicken is lightly browned. Remove from skillet.
  3. Add and sauté the garlic until fragrant, about 30 seconds. Add the cream of mushroom soup and stir until hot. Return chicken and bacon, and cook for about five minutes.
  4. Serve hot over warm couscous.


Child of God • Husband • Father • Author • Food Blogger & Vlogger ••• Canberra, AU Welcome to my food blog! Currently in Canberra, AU until 2022! More than just food, though, I write about family, fun, and faith. Come join the journey!