Baked Chicken Breasts

Title:
Baked Chicken Breasts

Yield:
5 Servings

Categories:
Chicken,
Crockpot




Ingredients:





     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


          -salt


     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


 


 From: ADAMSFMLE@aol.com


 NOTES :


      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!!