BAKED CHICKEN BREASTS

5 chicken breast halves, boned and skinned
1 (10 3/4 oz) can condensed cream of celery soup
1 (8 oz) can mushrooms, drained
1/2 cup dry sherry
2 tbsp butter, or margarine
1 tsp tarragon or rosemary leaves (I like rosemary)
1 tsp Worcestershire sauce
1/4 tsp garlic powder or garlic salt

Rinse chicken breasts and pat dry; place in Crock-Pot.

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 cooked it on high to speed things up. I added boiled potatoes and some paprika towards the end.)

Servings: 5