Have a couple of hours with no idea what to cook for dinner? Try the following recipe. It is easy, inexpensive and taste a bit fancy. Try serving it up over egg noodles, another inexpensive food. You might also try it with regular pasta or rice.
To make this dish even less expensive, try purchasing boneless, skinless chicken breasts in an inexpensive family pack. One of these packs usually contain six good-sized chicken breasts. The following recipe calls for four of those breasts. Retain the remaining two chicken breasts for another meal. My suggestion is to take them and place them in a freezer bags with some marinade (store-bought is the easiest, or make some at home) and then freeze them. When needed, allow the marinated breasts to thaw in the refrigerator overnight (this will really infuse the marinade) and then cook them on the grill.
On to the recipe:
4 skinless, boneless chicken breasts
1 can of cream of chicken soup
1 can of cream of mushroom soup
1/4 cup of milk
1 can of crushed tomatoes
1 can of sliced mushrooms, drained
1 medium onion
Garlic salt, pepper and paprika to taste
Slice the onion and place half of the slices in the bottom of your crockpot. Make sure to do slices and not dice the onion.
Next, season the chicken with the garlic salt, pepper and paprika on one side. Place the seasoned chicken breasts in the crockpot, on top of the onion slices. Place the remaining onion slices on top of the chicken.
After this, combine the cream soups plus enough milk to make it smooth and creamy. Add in the crushed tomatoes and the mushrooms. Stir well to combine. Pour the soup mixture over the chicken and distribute it evenly. Cook on high for 2-1/2 to 3 hours or until done.
Enjoy!