Chicken Bacon Alfredo Sauce - cooking recipe

Ingredients

8 boneless skinless chicken breasts, diced into bite size pieces
1 lb bacon, sliced into approx. 1/2 inch pieces
2 large shallots, diced
2 (10 3/4 ounce) cans cream of mushroom soup (I prefer Campbell's because I think it is creamier)
1 (10 3/4 ounce) can cream of chicken soup
1 (12 ounce) can evaporated milk
12 ounces sour cream
1 tablespoon garlic powder
1/2 teaspoon pepper
1 teaspoon dried basil
1/4 cup parmesan cheese

Preparation

Fry bacon in a skillet on medium heat until done then drain, reserving bacon grease. Set aside in a 9 x 13 baking dish.
Using some of the bacon grease, cook the chicken until it is no longer pink and the juices run clear. Drain and add to bacon in the baking dish.
Saute shallots in 2 teaspoons bacon grease until transparent, then add to bacon and chicken mixture.
Mix well and set aside.
In a large mixing bowl, combine all cans of soup, evaporated milk, and sour cream.
Whisk until it has a smooth texture and no lumps of soup.
Stir in garlic powder, pepper, basil, and Parmesan cheese and mix until well blended.
Pour the soup mixture over the meat and shallot mixture.
Stir until well blended then evenly spread in the baking dish.
Bake at 350 degrees for 20-30 minutes or until bubbly and brown around the edges.
Stir and serve over fettuccine noodles.