Chicken in a creamy sauce for preserved pasta


  • a pair of wills (10.75 ounces)
  • Campbell’® Condensed Cream
  • Chicken Herb Soup or
  • Campbell’® Condensed Cream
  • soup
  • a cup of Chablis or another dry white
  • wine *
  • 1/4 cup coarsely chopped cellular
  • Kalamata or dried olives in oil
  • 2 tablespoons drained capers
  • 2 garlic cloves, minced
  • 1 (14 ounces) artichoke heart,
  • drained and chopped
  • 1 cup drained and coarsely
  • crushed sun-dried tomatoes
  • eight (4 ounces) skinless, boneless
  • malformation halves
  • 1/2 cup chopped contemporary basil
  • leaves (optional)
  • Hot au gratin rice, egg noodles or
  • mashed potatoes


Combine soup, wine, olives, capers, garlic, artichokes, and tomatoes in a three-1/2-quart very slow cooker. Add the chicken and toss to coat.

cover and cook on LOW for seven to eight hours** or until chicken is tender. well done. Sprinkle with basil, if desired. Serve with the rice.

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