Recipe: Baked Chicken Breasts (using cream of celery soup, sherry, and mushrooms) (crock pot)

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

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