Chicken and Vegetable Bruschetta

1 10 3/4 ounce can Campbell's Condensed Cream of Mushroom Soup (regular or 98% Fat Free)
1 14 1/2 ounce can diced tomatoes, drained
1 small eggplant, peeled and diced (about two cups)
1 large zucchini, diced (about two cups)
1 small onion, chopped (about 1/2 cup)
1 pound skinless, boneless chicken breasts
1/4 cup shredded Parmesan cheese, plus more for garnish
2 tablespoons chopped fresh parsley or basil, plus more for garnish
Thinly sliced Italian bread toasted

Stir soup tomatoes, eggplant, zucchini and onion in a 6-quart slow cooker. Add chicken and turn to coat. Cover and cook on low for 6-7 hours (or on high for 4-5 hours), or until chicken is fork-tender.

Remove chicken from the cooker to a cutting board and let stand for 5 minutes. Using 2 forks, shred the chicken. Return the chicken to the cooker.

Stir in 1/4 cup Parmesan and 2 tablespoons parsley.

Serve on toasted bread slices. Sprinkle with additional Parmesan and chopped parsley, if desired.

Makes 7 servings.

TIP: The chicken mixture is also delicious served over hot cooked rice or pasta

This recipe comes from the Costco Cook Book. I've never tried it, but it sounds very good for an appetizer.