Herbed Chicken With Wild Rice

• 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

1. 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.
2. 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 chicken is tender.

long grain, chicken, canola oil, butter, mushrooms, condensed cream, water, bacon, parsley flakes, thyme, tarragon

Taken from www.tasteofhome.com/recipes/herbed-chicken-with-wild-rice/ (may not work)