Baked chicken breasts

 
                           Baked Chicken Breasts
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Chicken                          Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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!!