Herbed Chicken Casserole with Wild Rice
1 to 1 1/2 pound chicken tenders or chicken breasts
6 to 8 ounces sliced mushrooms
1 tablespoon vegetable oil
2 to 3 slices crumbled bacon, or 2 tablespoons real bacon bits
1 teaspoon butter
1 (6 oz.) box Uncle Bens (chicken flavour) long grain wild rice
1 can herbed cream of chicken soup
1 cup water
1 teaspoon herb mixture, such as fine herbs or a mixture of your favourites; parsley, thyme, tarragon, etc.
Sauté chicken pieces and mushrooms in oil and butter until chicken is lightly browned. Place bacon on bottom of 3 1/2-quart (or larger) slow cooker/Crock Pot. Place rice over bacon.
Reserve package of seasonings.
Place chicken tenders over rice – if using chicken breasts, cut in strips or cubes. Pour soup over chicken, then add water. Top with seasonings and sprinkle with herb mixture. Cover and cook on LOW for 5 1/2 to 6 1/2 hours, or until rice is tender (not mushy).