Chicken in Creamy Sun-Dried Tomato Sauce

It takes just a few minutes to put this dish together in the slow
cooker, and you'll come home to a mouthwatering, Mediterranean-style dinner!

Chicken in Creamy Sun-Dried Tomato Sauce
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 7 hr.

2 cans (10 3/4 ounces each ) 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 tbsp. drained capers
2 cloves garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1 cup drained, 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

Directions:
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(R) Chicken Broth for the wine, if desired.
** Or on HIGH for 4 to 5 hours. Serves 8.

Kitchen Clip:
Make the meal complete by serving a crisp green salad tossed with
store-bought vinaigrette. For dessert, serve angel food cake topped with
fresh strawberries and whipped cream.
Received on Mon Jun 1 12:05:05 2009