| | Directions | | In large skillet, cook bacon until crisp. Drain well, reserving drippings. Crumble bacon. Cook 3 chicken breast in bacon drippings over medium heat for 3-5 minutes or until light brown, turning once. Place chicken in slow cooker. Repeat with remaining 3 chicken breasts. Top chicken in slow cooker with mushrooms. Heat soup in skillet until creamy, pour over mushrooms and chicken. Cover and cook on high 1 hour then on low 2 hours or until chicken is tender. Top chicken with shredded cheese, sprinkle with bacon. Cover and cook on high 10-15 minutes or until cheese melts. Serve over wild rice pilaf. |
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| Ingredients | | - |  | 3 slices Bacon |
| - | | 6 boneless skinless chicken breasts |
| - | | 1 jar sliced mushrooms, drained (or substitute 1 cup fresh sliced mushrooms) (4.5 ounce jar) |
| - | | 1 can cream of chicken soup |
| - | | 1/2 cup shredded Swiss cheese |
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