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Baked Chicken Breasts

Serves: 5

   5 chicken breasts, halves, boned and skinned
   2 tablespoons butter or margarine
   10 3/4 ounces cream of chicken soup
   1/2 cup celery
   1/2 cup sherry dry
   1 teaspoon tarragon or rosemary leaves
   1 teaspoon worcestershire sauce
   1/4 teaspoon garlic powder or garlic
   Salt to taste
   1 8-ounce can mushrooms, drained


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Rinse chicken breasts and pat dry; place in Crock-Pot. 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.





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