***This recipe was found in Taste of Home magazine, submitted by Becky Gifford of Conway, AR***
Prep time: 20 minutes Cook time: 4 hours
1 pkg. (6 oz) of long grain and wild rice mix
6 boneless skinless chicken breasts halves (5 oz each)
1 Tbsp canola oil
1 tsp butter
1/2 lb. sliced fresh mushrooms
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 cup water
3 bacon strips, cooked and crumbled
1 tsp parsley flakes
1/2 tsp dried thyme
1/4 tsp dried tarragon
Place rice in 5-quart 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 seasoning packet. Pour over top. Cover and cook on low for 4 hours or until chicken juices run clear. Yield: 6 servings.
This recipe was SO easy and SO GOOD! The rice made the whole meal and my husband even went as far as saying that it was the best rice he's ever had. He gave this two thumbs up and a very energetic A+, and I have to agree. (Plus, my kids ate the rice, too, so this one was a home-run with the whole clan.)
Family Chef's Grade: A+
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