1/4 cup sliced bacon
1/4 cup sliced mushrooms
2 tablespoons onion powder
4 cups chopped carrots
6 skinless, boneless chicken breast halves
1 onion, cubed
1 cup cooked stock
1/2 cup chicken broth
2 tablespoons dried basil
1 pound Swiss cheese
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (4 ounce) can tomato paste
1 (16 ounce) package shredded sharp Cheddar cheese
1 (4 ounce) can sliced mushrooms, drained
Preheat oven to 350 degrees F (175 degrees C).
Season chicken with bacon or sausage and place in 9x13 inch baking dish.
Trim fat used to grease inside baking dish. Brush sauce through pastry-line; spoon over chicken. Sprinkle mushrooms on top.
Bake in preheated oven 10 minutes, turning chicken twice. Remove chicken from oven, shred and set aside.
Remove foil from baking dish. Pour chicken mixture over chicken; sprinkle with mushrooms.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes (or until internal juices of chicken run clear).