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3-4 chicken breasts (skinless & boneless)
2 cans cream of mushroom soup
1 Env. Lipton onion soup mix
Pinch of Oregano
Salt & Pepper
3/4 c. White cooking wine
1 can mushrooms
Pinch of tarragon
1 (8 oz. ) carton sour cream (optional)
Salt & pepper chicken, place in slow cooker. Mix together soup, white wine, onion soup mix, spices and mushrooms. Pour over chicken. Cook on high for 1/2 hour, reduce to low and cook 6-8 hours. About 1 hour before finishing, add sour cream. Serve over cooked wide egg noodles. Serves 6
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