Ingredients
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2 44 ounce cans Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
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1 cup Chablis or other dry white wine *
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1/4 cup coarsely chopped pitted kalamata or oil-cured olive
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2 tablespoons drained capers
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2 cloves garlic , minced
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1 14 ounce can artichoke heart , drained and chopped
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1 cup drained and coarsely chopped sun-dried tomatoes
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8 skinless, boneless chicken breasts halves (about 2 pounds)
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1/2 cup chopped fresh basil leaves (optional)
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Hot cooked rice , egg noodles or mashed potatoes
Directions
1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
2. Cover and cook on LOW for 7 to 8 hours**
or until the chicken is cooked through. Sprinkle with the basil, if
desired. Serve with the rice.
3. *You can substitute Swanson® Chicken Broth for the wine, if desired.
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