3 whole chicken breasts, halved 1/4 c. dry white wine or chicken broth – I used chardonnay wine 1 can cream of chicken soup 1 (4 oz.) can mushrooms, sliced Salt & pepper
Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot. *This is a yummy dish and so easy to fix! I had the crock pot on high for 2 ½ hours and then turned it to low till I had the egg noodles done. We had asparagus with this. Very good!
Post by Chris in NM on Sept 10, 2005 7:26:02 GMT -6
Last night we had this dish again. However I jazzed it up a bit! We had quite a bit of the chicken and gravy left, along with some egg noodles. I added a teaspoon of minced garlic, not dried, to the chicken and gravy mixture. I put a layer of frozen mixed vegetables on the bottom of an 8x12 pan, then chicken with gravy mixture, then Ritz cracker crumbs, then shredded Co-Jack cheese. I covered it with Release foil and baked for 35 to 40 minutes at 350 º F; took off the foil and baked another 10 minutes to melt the cheese. Yummy!!!!!!!!