Baked chicken breasts

Yield: 5 Servings

Measure Ingredient
5 Chicken breast halves; boned and skinned
2 tablespoons Butter or margarine; (replace with what?)
10¾ ounce Cream of chicken soup, condensed; (or Crm of
½ cup Dry sherry
1 teaspoon Tarragon or rosemary leaves; (I like rosemary)
1 teaspoon Worcestershire sauce
¼ teaspoon Garlic powder; or garlic salt
8 ounces Canned mushrooms; drained

Rinse chicken breasts and pat dry; place in Crock-Pot. 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. (I did it on higher heat to speed things up. I added boiled potatoes and some paprika towards the end.) For the first time ever, I used those frozen boneless skinless bags of chicken. NOT BAD! Also, I have never been one to cook with soups before: have learned my lesson. Once cooked in this recipe, you cannot tell there is canned soup as base for sauce. This is delish!!! Adapted by and edited for Mastercook by Brenda Adams <adamsfmle@...> Source: Rival Crock-Pot Cooking Posted mc-recipe, 8/14/96 Posted to MC-Recipe Digest V1 #198 Date: Wed, 14 Aug 1996 14:14:34 -0400 From: ADAMSFMLE@...


I think this could be made in oven or on top of stove. Hint: Rival's recipe

called for 4 ounces of mushrooms, but I doubled the quantity. You could

leave them out if you don't like mushrooms. I had no Cream of Chicken soup

and sub'd Cream of Celery. It was soooooo goooood that I think I'll just

stick with Celery in the future!!

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