1-1/2 pounds chicken strips or tenders
1 1/3 cups French’s French-Fried Onions
1 12 ounce jar Alfredo sauce, or substitute 1 can of Campbell’s. Condensed Cream of Chicken Soup and 1/2 cup grated Parmesan cheese
1 cup milk
1 cup frozen peas, thawed
2 tablespoons bacon bits
Hot cooked pasta
Serving Size : 6
Heat 1 tablespoon oil in large nonstick skillet until hot. Stir-fry chicken until browned. Stir in 2/3 cup French’s. French-Fried Onions and remaining ingredients. Heat to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Serve over pasta. Top with remaining onions.