Melissa Baldwin, Briant Baldwin, Recipe #10
6 boneless, skinless chicken breasts
1 can (10 3/4 oz) cream of mushroom soup, condensed
3/4 can 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 8-10 hours.
Garnish with fresh chopped parsley, if desired.
Makes 6 servings. (But two people can defininatly eat it all in one setting).
Serve with brown rice and a side of cooked carrots sprinkled with dill weed.
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Uh, actually our last name is Giles :)
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