Thursday, March 11, 2010

Easy Chicken Bake

Juli D.

6 boneless, skinless chicken breasts
1 can (10 3/4 ounces) cream of mushroom soup, condensed
3/4 cup evaporated milk
1/4 teaspoon garlic salt
1/8 teaspoon paprika
1/4 cup parsley, fresh chopped, optional

Place chicken in greased 4 to 6-quart slow cooker. Mix together soup, milk, and seasonings. Pour mixture over chicken. Cover and cook on high heat 4 hours or on low heat 8-10 hours. Garnish with fresh chopped parsley, if desired. Makes 6 servings.

Serve with brown rice and a side of cooked carrots sprinkled with dill weed.

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