Crock Pot Monday

Chicken with Bacon Swiss, and Mushrooms

3 slices of bacon

6 boneless, skinless chicken breasts halved ( I used 3)

4/5-oz jar sliced mushrooms drained

10 3/4-oz. can cream of chicken soup

1/2 cup shredded Swiss cheese

1. In a large non-skillet, cook bacon until crisp. drain well, reserving drippings. Crumble bacon.

2. Cook 3 chicken breasts in bacon drippings over medium heat for 3 to 5 minutes or until brown, turning once. Place chicken in crock pot. repeat with remaining 3 breasts. Top with mushrooms.

3. Heat soup in skillet until creamy. Pour over mushrooms and chicken.

4. Cover and cook on high 1 hour and then on low 2 hours or until chicken is tender.

5. Top chicken with shredded Swiss cheese. Sprinkle with bacon.

6. Cover and cook on high 10 to 15 minutes more or until cheese melts. Serve over brown rice and asparagus.

Enjoy