4 slices bacon
1 (4 ounce) can mushrooms, drained
1 (3 ounce) can tomato paste
1 (10.75 ounce) can condensed cream of chicken soup
1 (1 ounce) envelope taco seasoning mix
1 (1.5 ounce) envelope taco seasoning mix
1 cup cooked half-and-half cream
2 cups water
1 (16 ounce) package shredded mozzarella cheese
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) package sliced mushrooms
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet. Cook 1 turn, until bacon is crisp. Set aside.
In a large saucepan, mix bacon grease with onions and garlic powder. Bring to a full boil over medium heat. In a small bowl, mix cream of chicken soup, cream of mushroom soup, cream of mushroom soup and taco seasoning. Return to a medium-low heat, stirring constantly.
Stir in cream of mushroom soup, cream of chicken soup, cream of mushroom soup, taco seasoning and mushrooms. Mix thoroughly. Remove from heat, and whisk sauce into chicken mixture. Let cool slightly. Serve in a large bowl.