Baked Chicken Breasts
Ingredients
butter1 tablespoon
chicken breast halves boned and skinned5
cream of chicken soup condensed10.75 ounces
sherry0.5 cup
garlic 8 ounces mushrooms0.25 teaspoon
rosemary leaves1 teaspoon
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.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 so good that I think I'll just stick with Celery in the future!!
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