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Crockpot Chicken and Mushrooms in Sherry Sauce Recipe

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This recipe for Crockpot Chicken and Mushrooms in Sherry Sauce, by , is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Roknich
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
2 cans cream of mushroom soup
1/2 cup cooking sherry
pepper
2 packages sliced mushrooms
rice (any kind)

Directions:
Directions:
Pour 1 can cream of mushroom soup on bottom of crockpot. Add raw chicken. Season with pepper to taste. Pour second can of cream of mushroom soup over top of chicken. Add sherry. Cook on low 8-10 hours. Add some cornstarch about 15 minutes before serving to thicken sauce. Saute mushrooms in butter. Serve by layering rice, then chicken with sauce, then mushrooms on top.

Personal Notes:
Personal Notes:
I like to use mushroom rice or rice pilaf with this recipe.

 

 

 

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