Baked Chicken Breasts

2-3 whole chicken breasts, halved
2 tablespoons butter or margarine, melted
1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup dry sherry
1 teaspoon leaf tarragon or leaf rosemary
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 can (4 ounces) sliced mushrooms, drained

Rinse chicken breasts and pat dry; place in croclpot.
Combine remaining ingredients and pour over chicken breasts.
Cover and coook on Low for 8-10 hours or on High 44-5 hours.
Serves 4-6.

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