1-1/2 to 2 cups mashed potatoes (with added milk and butter)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/3 to 2-2/3 cups milk
2 tablespoons minced fresh parsley
1/2 teaspoon salt
In small skillet, brown bacon until crisp. Remove with a slotted spoon to paper towels to drain. Add onion to drippings and saute 2-3 minutes; drain.
Meanwhile, in a large saucepan, combine cold mashed potatoes and soup until blended. Add milk gradually until mixture reaches desired consistency, stirring constantly. Add reserved bacon and onions. Stir in the parsley, salt and pepper; heat through.