6 chicken breasts
1 t seasoned salt
1 t garlic salt
1/4 c brown sugar
2 T flour
1/2 sliced onion (will use dehydrated chopped onion - they are tiny)
1/2 red bell pepper
1/2 green pepper (am omitting the green pepper and adding extra red)
2 (15 oz) cans stewed tomatoes
1 can tomato soup
2/3 soup can of water
2 t Worcestershire sauce
Crock pot: Thaw. Dump all in the crock pot and bake on high for 4-5 hours, until chicken is baked through.
Serve with rice and veggies.
If anyone would rather bake in the oven, let me know.
I have to be honest, at first I was not too excited for the dish but I wanted to give it the benefit of the doubt. I am glad I did. We enjoyed it. Enough for my hubby to take some to work. I even tried to make the sauce a little thicker. Yes, we can have it again.
ReplyDeletedelicious. so excited for leftovers. we put it in the crock pot and put it on top of noodles.
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