Picture found on allrecipes.com
6 boneless chicken breast halves
oil
1/4 cup chopped onions
1/4 cup minced parsley
2 10 3/4-ounce cans cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1 tablespoon ground nutmeg
1/4 teaspoon sage
1/4 teaspoon dried thyme
1/4 teaspoon crushed rosemary
1. Brown chicken in skillet in oil. Reserve drippings and place chicken in slow cooker.
2. Saute onions and parsley in drippings until onions are tender. Stir in remaining ingredients. Mix well. Pour over chicken.
3. Cover. Cook on low three hours or until juices run clear. Serve over mashed or fried potatoes, or rice.
In my opinion: This was a delicious meal. The nutmeg definitely reminded me of the flavors of Christmas. It is a meal we'll have again.
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