Italian Chicken
- 15 (16 ounce) cans pinto beans, rinsed and drained
- 14 12 ounces diced tomato with basil garlic and oregano, undrained
- 9 ounces frozen artichoke hearts
- 4 12 ounces sliced mushrooms, drained
- 1 12 ounces vegetable soup mix
- 4 boneless skinless chicken breasts
- 10 34 ounces condensed cream of chicken soup
- 13 cup bottled Italian dressing
- Combine beans, tomatoes, artichoke hearts, mushrooms and vegie soup mix in a slow cooker.
- Place chicken on top.
- Stir together soup and dressing and pour over chicken.
- Cover cook on low for 5-6 hours.
pinto beans, tomato with basil garlic, hearts, mushrooms, vegetable soup mix, chicken breasts, condensed cream, italian dressing
Taken from www.food.com/recipe/italian-chicken-362808 (may not work)