Baked Chicken Breasts

Name: Baked Chicken Breasts
Cook time: 45 min
Total time: 45 min
Yield: 5 servings
Ingredients: 1 tablespoon Butter, melted; 5 chicken breast halves boned and skinned; 10 3/4 ounces cream of chicken soup condensed - (or cream<; 1/2 cup dry sherry; 1/4 teaspoon garlic powder or garlic 8 ounces canned mushrooms drained; 1 teaspoon tarragon or rosemary leaves (I like 1 teaspoon Worcestershire sauce

“Baked Chicken Breasts is a gluten free recipe with 5 servings. This main course has 225 calories, 25g of protein, and 9g of fat per serving. For $1.57 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. If you have garlic 8 ounces mushrooms, sherry, cream of chicken soup condensed, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 41%, this dish is solid. Users who liked this recipe also liked Baked Chicken Breasts, Baked Chicken Breasts, and Baked Chicken Breasts.”

total: 45 min
effort: Easy
serves: 5
ratings: New

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Ingredients

Serves 5

Buttermelted1 tbsp
Chicken breast halves boned and skinned5
Cream of chicken soup condensed10.8 oz
Sherry½ cup
Garlic 8 ounces mushrooms¼ tsp
Rosemary leaves1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
Rinse chicken breasts and pat dry; place in Crock-Pot. In a saucepan, combine remaining ingredients and heat until smooth and hot.
2
Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours.(I did it on higher heat to speed things up. I added boiled potatoes and some paprika towards the end.) For the first time ever, I used those frozen boneless skinless bags of chicken. NOT BAD! Also, I have never been one to cook with soups before: have learned my lesson. Once cooked in this recipe, you cannot tell there is canned soup as base for sauce.NOTES : I think this could be made in oven or on top of stove. Hint: Rival's recipe called for 4 ounces of mushrooms, but I doubled the quantity. You could leave them out if you don't like mushrooms. I had no Cream of Chicken soup and sub'd Cream of Celery. It was so good that I think I'll just stick with Celery in the future!!