In a house with two picky eaters, one dieter and one kid who eats everything but the kitchen sink (and that’s only because I’ve never put hot sauce on it and put it on a plate), dinner can sometimes be a challenge to put together without repeating the same dishes over and over.
One kid doesn’t like mushrooms. One man doesn’t like white cheese or white sauce. One dieter doesn’t eat carbs.
Does anyone else feel my pain?
Luckily, bacon makes everything better, especially John Morrell Bacon on sale this week at Brookshire’s.
For whatever the reason (likely the bacon), this dish passed muster with everyone in my house. (I’ll just pretend I didn’t see one kid picking out the mushrooms).
This is delicious served over rice (cauliflower rice if you’re the low-carb dieter) with a side of steamed green beans or a fresh salad.
The bacon gives this dish a smoky flavor and pulls all the flavors together.
3 slices John Morrell Bacon, crisply cooked and crumbled
6 boneless, skinless chicken breasts
1 pint fresh button mushrooms
1 (10.75 oz) can cream of chicken soup
6 slices Swiss cheese
Spray the crock of the slow cooker with nonstick cooking spray. Place chicken breasts in slow cooker. Top with mushrooms and cream of chicken soup. Cook on low for 8 hours. Top with Swiss cheese, and cover lid until cheese begins to melt. Sprinkle with bacon and serve.
Nutritional Information: Calories Per Serving: 484, Calories from Fat: 200, Fat: 15 g (8 g Saturated Fat), Cholesterol: 175 mg, Sodium: 890 mg, Carbohydrates: 6 g, Fiber: 0 g, Sugar: 1 g, Protein: 63 g.
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