Recipe by Campbell's Kitchen
"Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish."
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2 (10.75 ounce) cans
Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
Chablis or other dry white wine *
coarsely chopped pitted kalamata or oil-cured olives
1 (14 ounce) can
artichoke hearts, drained and chopped
1 cup drained and coarsely chopped sun-dried tomatoes
drained and coarsely chopped sun-dried tomatoes
8 (4 ounce)
skinless, boneless chicken breast halves
chopped fresh basil leaves
Hot cooked rice, egg noodles or mashed potatoes
This was wonderful! So easy to prepare and fairly healthy! The ingredients were things I usually have on-hand and this made a nice, elegant sauce that I would happily serve to guests! Hubby said he would definitely order it again from a restaurant! :-) Even the kids ate it, the flavor was light enough. I also cooked it for 5 hours on HIGH setting and it was very tender. I made this over egg noodles and the chicken breasts fell apart while cooking so it was more of a sauce over noodles with chunks of chicken. Delicious!
Decent - I found it was a little runny, so I added a brick of reduced-fat cream cheese. Much creamier than what I think the recipe intended...but yummier.
This dish was incredible! The only changes I made were I used Chardonnay instead of Chablis, and I used low fat, low sodium soup. It tasted great and was super creamy. We will definitely make this again!
I really enjoyed this recipe! I used the High setting and the chicken turned out so tender, we didn't even need knives to cut it! The artichokes and kalamatas gave it a really nice flavor. It was great served over rice; we will definitely have this again!
I made this without the cream of chicken soup (sorry, Campbell's) and added some chicken stock to the wine to make sure there was enough liquid to cook. After cooking, I added some goat cheese and cream for the creaminess. It was pretty tasty that way, but next time I'll drain off some of the liquid first to make a thicker sauce. Because it does turn brown after cooking as some people have said -- doesn't really look like the sauce in the picture -- I think next time I'll also add a can of diced fire-roasted tomatoes with the cream and goat cheese at the end, that would add more veggies and make for a more attractive color.
Great. Will add more sun dried tomatoes next time and Parmesan cheese yum
I loved this recipe, it was so easy to do and something different for my crock-pot than a pot roast! I made it as is, except I added mushrooms instead of capers (don't like them). I served it with orzo sprinkled with parmesan cheese. My husband and I really liked this, and my 2 1/2 year old actually ate it too! Definitely a keeper.
This is my favorite dish at a restaurant that is not close to my house. I have been on a quest to find the recipe. I should have known that allrecipes.com would have it. It turned out perfect! The next time, I'll pound out the meat like the restaurant does. Otherwise, I wouldn't change a thing! Thanks allrecipes.com!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken in Creamy Sun-Dried Tomato Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 70
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