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6 chicken breast, no skin, no bone, R-T-C
2 cans cream of chicken soup
1 can cheddar cheese soup
garlic powder, salt, pepper to taste
1/4 cup cooking sherry (to 1/2 c. )
Rinse chicken and sprinkle with salt, pepper, and garlic powder. Place in slow cooker.
Mix undiluted soups and pour over chicken. Cook on low all day.
About 30 minutes before serving, add sherry, and stir well. Let cook 30 minutes additional. Serve over rice or noodles.
Note: Leftovers both freeze and reheat well. The "sauce" to this is incredibly good. . . .
The recipe says to cook on low all day. I had it cooking for the 'normal' 6 to 8 hours cooking range, and by eight hours it was showing some slight burn around the surface. I wouldn't cook it any longer than eight hours.
I thought I had cream of chicken soup but I didn't. So I substituted cream of celery. I don't use cheddar cheese soup all that often, so there was no substitution for it. (I find that Campbell's is really the only cheddar cheese soup that I like, but it's Holy-Cow-Expensive.)
I didn't have any cooking sherry, so I omitted it.
I served this on long grain white rice.
I served this with Zucchini Casserole. Recipe: 0013557 under vegetables.
This was nice. Especially on the rice with lots of gravy.
My first impression of this meal was: Did you people not eat today? There was very little leftover, and everyone was saying: "Make this Again."
Which I'll probably do using the 'proper ingredients'.
Some general comments about this recipe:
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