Chicken and Wild Rice Casserole
6 oz box long grain and wild rice mix
4 boneless skinless chicken breasts
8 oz sliced mushrooms
1 can cream of chicken soup
1 1/4 cup water
1/4 cup real bacon pieces
Pour dry rice into bottom of slow cooker, set aside seasoning envelope. Lay chicken over dry rice. Sprinkle mushroom slices over chicken. In a small bowl, whisk soup, water, and contents of seasoning envelope. Pour over mixture in Crockpot. Sprinkle bacon pieces on top. Cover and cook on high for 3 hours or low for 5-6 hours or until chicken is cooked through.