|5||Boned and skinned chicken breast halves|
|1 large||Onion; diced|
|3 larges||Baking potatoes; diced|
|2 tablespoons||Butter or margarine|
|2 cans||Reduced fat cream of chicken soup; condensed|
|½ cup||Dry sherry|
|1 teaspoon||Worcestershire sauce|
|¼ teaspoon||Garlic powder; or garlic salt|
|4 ounces||Canned mushrooms; drained|
Rinse chicken breasts and pat dry; place in Crock-Pot. Add onion and potatoes. In a saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours.
Adapted by and edited for Mastercook by Brenda Adams, 8/97. Per serving: 266 Calories; 7g Fat (28% calories from fat); 24g Protein; 19g Carbohydrate; 67mg Cholesterol; 662mg Sodium Recipe by: Rival Crock-Pot Cooking Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Nov 20, 1998, converted by MM_Buster v2.0l.
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