What you need:
- 2 lbs boneless skinless chicken breasts halves, cut in half
- 1/2 lb bacon, cooked crisp and crumbled
- 2 (10.75 oz) cans cream of mushroom soup
- 4 oz can sliced mushrooms, drained
- 1 small onion, chopped
- 1 garlic clove, minced
- 2-3 T olive oil
- salt and pepper to taste
- fettuccine or cooked pasta of choice
What you do:
- Heat oil in a large skillet. Lightly season chicken breasts with
salt and black pepper. Place chicken in skillet and cook over
med-high heat until browned, about 1-2 minutes per side. Place
chicken in a 3.5 quart or larger crock pot and cover with onion
and mushrooms.
- In a medium bowl, combine soup, garlic and bacon and mix.
Pour soup mixture over chicken breasts. Cook, covered, for 6-8
hours on low. Serve over hot cooked pasta.
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