Baked Chicken Breasts

Click here for a larger picture of Baked Chicken Breasts - Crockpot (To Die For!!)
5 Servings
Chicken
Uncategorized
Slow cook Baked Celery Chicken Cream Garlic Butter Sherry Tarragon Mushrooms

5 cken breast halves, boned
2 tb ter, or marg
10 3/4 oz Cream of ery soup,
1/2 c Dry rry
1 ts Tarragon or emary leaves,
1 ts cestershire sauce
1/4 ts lic powder, or garlic
8 oz Canned hrooms, 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 iton 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 canned 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 and at;sprintmail.com and gt; Source: Rival Crock-Pot Cooking Posted mc-recipe, 8/14/96 and 7/9/97 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!! Recipe by: Rival and Brenda Posted to MC-Recipe Digest V1 #664 by Badams and lt;adamsfmle and at;sprintmail.com and gt; on Jul 09, 1997


VIEW THE RECEIPT