Herbed Chicken and Wild Rice Casserole

From the kitchen of Martin James – Copenhagen, Denmark

1 to 1 1/2 pounds chicken tenders
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 ounce) box Uncle Bens (chicken flavor) long grain wild rice
1 can herbed cream of chicken soup
1 cup water
1 teaspoon herb mixture, such as fine herbes or a mixture of
    your favorites; parsley, thyme, tarragon, etc.

Saut chicken pieces and mushrooms in oil and butter until chicken is lightly browned. Place bacon on bottom of 3 1/2-quart (or larger) crock pot. Place rice over bacon. Reserve package of seasonings. Place chicken tenders over rice. 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).