* Exported from MasterCook *
Baked Chicken Breasts
Recipe By : Rival and Brenda
Serving Size : 5 Preparation Time :0:00
Categories : Crockpot Poultry
Amount Measure Ingredient -- Preparation Method
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5 chicken breast halves -- boned and skinned
2 tablespoons butter or margarine -- (replace with what?)
10 3/4 ounces cream of chicken soup, condensed
--(or cream of celery)
1/2 cup dry sherry
1 teaspoon tarragon or rosemary leaves -- (i like rosemary)
1 teaspoon worcestershire sauce
1/4 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 Source: Rival Crock-Pot Cooking Posted mc-recipe, 8/14/96
From the recipe files of Carole Walberg
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