Chicken In Creamy Sun-Dried Tomato Sauce
- 2 (10.75 ounce) cans Campbell's(R) Condensed Cream of Chicken with Herbs Soup or Campbell's(R) Condensed Cream of Chicken Soup
- 1 cup Chablis or other dry white wine *
- 1/4 cup coarsely chopped pitted kalamata or oil-cured olives
- 2 tablespoons drained capers
- 2 cloves garlic, minced
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup drained and coarsely chopped sun-dried tomatoes
- 8 (4 ounce) skinless, boneless chicken breast halves
- 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.
campbells, chablis, olives, capers, garlic, hearts, tomatoes, skinless, fresh basil, rice
Taken from www.allrecipes.com/recipe/212632/chicken-in-creamy-sun-dried-tomato-sauce/ (may not work)