Baked Chicken Breasts

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Baked Chicken Breasts Ingredients

5 Chicken breast halves;	1 ts Tarragon or rosemary
2 tb Butter or margarine;	1 ts Worcestershire sauce
10 3/4 oz Cream of chicken soup,	1/4 ts Garlic powder; or garlic
1/2 c Dry sherry	8 oz Canned mushrooms; drained

Instructions for Baked Chicken Breasts

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 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@aol.com NOTES : I think this could be made in oven or on top of stove. Hint: Rivals recipe called for 4 ounces of mushrooms, but I doubled the quantity. You could leave them out if you dont like mushrooms. I had no Cream of Chicken soup and subd Cream of Celery. It was soooooo goooood that I think Ill just stick with Celery in the future!!

Main Ingredient: ChickenCuisine: Uncategorized

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