Chicken with Bacon, Swiss and Mushrooms Recipe

  • 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
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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