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Submitted by: Nancy Sharp from Chula Vista, CA
Originally shared on the web 09/03/2019

32-oz. jar refrigerated sauerkraut
10-3/4 oz. can cream of chicken soup
1/4 c. brown sugar, packed
4 slices bacon, crisply cooked and crumbled
3 T. caraway seed

Rinse and drain sauerkraut in a colander; transfer to a saucepan. Add remaining ingredients; bring to a simmer over low heat. Cook for one hour, stirring every 10 minutes or so. Makes 6 servings.