This is a great Sunday meal, it cooks for 4 hours and is well worth the wait!
1 pkg (6 oz) long grain and wild rice mix
6 boneless skinless chicken breast halves (5 oz. each)
1 Tbsp. olive oil
1 tsp. butter
1/2 lb. sliced fresh mushrooms
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 c. water
4 bacon strips, cooked and crumbled
1 tsp. dried parsley flakes
1/2 tsp. dried thyme
1/4 tsp. dried tarragoin
*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 of chicken. Cover and cook on low for 4 hours, or until chicken juices run clear.