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Baked Chicken Breasts
4 chicken breast halves - (to 6) -- boned, skinned
2 tablespoons butter or margarine
1 can condensed cream of chicken soup - (10 3/4 oz) (or condensed cream of celery soup)
1/2 cup dry sherry
1 teaspoon rosemary or tarragon leaves
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder or garlic salt
8 ounces canned mushrooms -- drained
Rinse chicken breasts and pat dry; place in slow cooker.
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.
This recipe yields 4 to 6 servings.
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