chicken in creamy sun-dried tomato sauce

By mamawoolie

Ingredients

• 2 cans(10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
• 1 cupChablis or other dry white wine *see savings
• 1/4 cupcoarsely chopped pitted kalamata or oil-cured olive
• 2 tbsp.drained capers
• 2 clovesgarlic , minced
• 1 can(14 ounces) artichoke heart , drained and chopped
• 1 cupdrained and coarsely chopped sun-dried tomatoes
• 8 skinless, boneless chicken breasts halves (about 2 pounds)see savings
• 1/2 cupchopped fresh basil leaves (optional)
• Hot cooked rice , egg noodles or mashed potatoessee savings

Preparation

Step 1

1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
2. Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
3. *You can substitute Swanson® Chicken Broth for the wine, if desired.
4. ** Or on HIGH for 4 to 5 hours