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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Contributed by: FAITH BRAZIEL
  • 6 medium chicken breasts
  • salt
  • pepper
  • paprika
  • 1/2 cup water
  • 1 (10.5 oz.) can condensed cream of mushroom soup
  • 1 (4 oz.) can sliced mushrooms, drained
  • 1 cup sour cream
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken breasts in a slow cooker.
Mix water, soup and mushrooms until well combined.
If you will be cooking on low, mix in sour cream at this point. Pour mixture over chicken breasts. Sprinkle with paprika. Cover and cook on low for 6 to 8 hours.
If you will be cooking on high, pour soup mixture (without sour cream) over chicken breasts. Cook on high for 2 1/2 to 3 1/2 hours, stirring in sour cream during the final 30 minutes.
Serve over rice or noodles.

(This recipe was contributed as part of a "Cook of the Week" feature.)

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