Baked Chicken Breasts
|Whole chicken breasts||3 , halved|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Tarragon leaf/Rosemary leaves||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
Rinse chicken breasts and pat dry; place in crock pot.
In 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.