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Send a Meal Blog

Saturday, January 03 2015

2    44 ounce cans  Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
1    cup   Chablis or other dry white wine *
1/4   cup   coarsely chopped pitted kalamata or oil-cured olive
2    tablespoons   drained capers
2      cloves garlic , minced
1    14 ounce can  artichoke heart , drained and chopped
1    cup   drained and coarsely chopped sun-dried tomatoes
8      skinless, boneless chicken breasts halves (about 2 pounds)
1/2   cup   chopped fresh basil leaves (optional)
    Hot cooked rice , egg noodles or mashed potatoes
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.
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.
*You can substitute Swanson® Chicken Broth for the wine, if desired.
** Or on HIGH for 4 to 5 hours.

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email

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