Baked Chicken Breasts
Contributed by Diane S.

Recipe By     : Rival Crock-Pot Cooking
Serving Size  : 5    Preparation Time :0:00
Categories    : Chicken                          Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    boned and skinned chicken breast halves
   1      lg            onion -- diced
   3      lg            baking potatoes -- diced
   2      tbsps         butter or margarine
   2      cans          reduced fat cream of chicken soup -- condensed
     1/2  c             dry sherry
   1      tsp           tarragon
   1      tsp           worcestershire sauce
     1/4  tsp           garlic powder -- or garlic salt
   4      ozs           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.

Adapted by and edited for Mastercook by Brenda Adams, 8/97.

NOTES: Made this on 3/1/99. Used one can reduced fat cream of
chicken soup and one can reduced fat cream of mushroom soup.I used dry white
wine in place of the sherry. Didn't have tarragon so I used a little
rosemary. Instead of garlic powder I used 2 cloves of garlic, crushed. I
cooked it for 6 hours instead of 8 to 10 and it was perfect. Very good
dinner.