Herbed Chicken with Wild Rice

• Prep: 20 min. Cook: 4 hours
• Yield: 6 Servings

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Ingredients

• 1 package (6 ounces) long grain and wild rice mix
• 6 boneless skinless chicken breast halves (5 ounces each)
• 1 tablespoon canola oil
• 1 teaspoon butter
• 1/2 pound sliced fresh mushrooms
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup water
• 3 bacon strips, cooked and crumbled
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried tarragon

Directions

• Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken.
• In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Yield: 6 servings.

Nutritional Facts 1 chicken breast half with 2/3 cup rice mixture equals 351 calories, 11 g fat (3 g saturated fat), 88 mg cholesterol, 890 mg sodium, 27 g carbohydrate, 1 g fiber, 35 g protein.