Baked Chicken Breasts

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Title: Baked Chicken Breasts
Yield: 5 Servings
Categories: Chicken, Crockpot


5 Chicken breast halves;
-boned and skinned
2 tb Butter or margarine;
-(replace with what?)
10 3/4 oz Cream of chicken soup,
-condensed; (or Crm of
1/2 c Dry sherry
1 ts Tarragon or rosemary
-leaves; (I like rosemary)
1 ts Worcestershire sauce
1/4 ts Garlic powder; or garlic
8 oz 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
Posted to MC-Recipe Digest V1 #198

Date: Wed, 14 Aug 1996 14:14:34 -0400

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
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!!