Saucy Chicken Breasts & Mushrooms
4 slices bacon
6 chicken breasts, skinless and boneless
8 ounces white mushrooms, sliced
4 scallions, white and green parts, chopped
2 cans condensed cream of chicken soup
¼ cup half and half (or water)
6 ounces shredded Swiss Cheese
Cook bacon in large skillet over medium heat until crisp. Remove from skillet, drain on paper towels. Add chicken breasts to bacon grease, cook over medium high heat until lightly browned on both sides.
Place chicken in bottom of slow cooker. Top evenly with mushrooms and scallions.
In skillet, mix soup and half and half, until well combined.
Pour over ingredients in slow cooker. Cover and cook on low for 3 ½ to 5 hours.
Top mixture with cheese, crumble bacon over top. Cover and turn heat to high for 15 minutes until cheese is melted.
Serve over rice.