9 chicken breasts
1 Family Size can of cream of chicken soup
1 pint sour cream
2 cups shredded cheddar cheese
Seasoning salt (she uses Johnny's from Costco)
Thyme
Rosemary
Bay leaves
Put chicken in crock pot. Mix cream of chicken, sour cream, and shredded cheese and pour over chicken. Season with seasoning salt, thyme, rosemary and a few bay leaves. Cook on hi until bubbly and then turn to low for 4 to 6 hours. Serve alone, over rice, or over pasta.
I ate this the other night at a Bishopric retreat for the Bishoprics and wives in our Stake. This was the main course served and it is so delicious! Our Stake President's wife gave me the recipe and I was very pleased to see that I have all the ingredients in my house on a regular basis. Now that's a good recipe if you ask me!
