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Baked Chicken Breasts
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Chicken Crockpot
Amount Measure Ingredient -- Preparation Method
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5 chicken breast halves -- boned and skinned 1
large onion -- diced 3 large baking
potatoes -- diced 2 tablespoons butter or margarine --
(replace with what?)
10 3/4 ounces cream of chicken soup, condensed -- (or Crm of
Celery)(2cans)
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. Add onion and
potatoes. 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
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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!!
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