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  • Baked Chicken Breasts

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    Baked Chicken Breasts
    Servings: 5
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 5 x chicken breast halves boned and skinned
    • 2 Tbsp. butter or possibly margarine (replace with what)
    • 10 3/4 ounce cream of chicken soup condensed - (or possibly cream of celery)
    • 1/2 c. dry sherry
    • 1 tsp tarragon or possibly rosemary leaves (I like rosemary)
    • 1 tsp Worcestershire sauce
    • 1/4 tsp garlic pwdr or possibly garlic salt
    • 8 ounce canned mushrooms liquid removed

    Directions

    1. Rinse chicken breasts and pat dry; place in Crock-Pot. In a saucepan, combine remaining ingredients and heat till smooth and warm. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hrs.
    2. (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 frzn 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 can't tell there is canned soup as base for sauce.
    3. NOTES : I think this could be made in oven or possibly 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 do not like mushrooms. I had no Cream of Chicken soup and sub'd Cream of Celery. It was so good which I think I'll just stick with Celery in the future!!

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