| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Crockpot, Poultry, Breads, Muffins & r |
1 |
Servings |
INGREDIENTS
| 3 |
|
Chicken breasts — halved |
| 10 3/4 |
oz |
Cream of celery soup — or |
|
|
Cream of chicken |
| 4 |
oz |
Sliced mushrooms — drained |
| 2/3 |
c |
Flour |
| 3 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Nutmeg |
| 1/2 |
ts |
Cinnamon |
| 2 |
ts |
Brown sugar |
| 1 |
ds |
Pepper |
| 1 |
ds |
Garlic powder |
| 1/2 |
c |
Orange juice |
| 1/2 |
ts |
Orange rind — grated |
| 2 |
|
Sweet potatoes — peeled,cut |
|
|
In 1/4" s |
|
|
Buttered rice |
INSTRUCTIONS
Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt,
nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in
flour mixture. Place sweet potato slices in bottom of crock pot. Place
chicken breasts on top.
Combine soup with remaining ingredients except buttered rice; stir well.
Pour soup mixture over chicken breasts. Cover and cook on low heat for 8
to 10 hours or on high setting for 3 to 4 hours, or until chicken and
vegetables are tender. Cook rice separately. Serve over hot buttered
rice.
Recipe By : Rival's "Crock Pot Cooking"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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