Baked Chicken Breasts
Ready in : 45 mins
Baked Chicken Breasts is a gluten free recipe with 5 servings. This main course has 225 calories, 25g of protein, and 9g of fat per serving. For $1.57 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. If you have garlic 8 ounces mushrooms, sherry, cream of chicken soup condensed, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 41%, this dish is solid.
Diets
Ingredients
butter
1 tablespoon
chicken breast halves boned and skinned
5
cream of chicken soup condensed
10.75 ounces
sherry
0.5 cup
garlic 8 ounces mushrooms
0.25 teaspoon
rosemary leaves
1 teaspoon
Cooking in Steps
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1Rinse chicken breasts and pat dry; place in Crock-Pot. In a saucepan, combine remaining ingredients and heat until smooth and hot.
chicken breast
sauce pan
pot -
2Pour 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!!
cream of chicken soup
chicken breast
cream of celery soup
mushrooms
potato
whole chicken
paprika
celery
stove
oven
