Chicken Breasts a L'Orange
cream of celery soup
mushrooms, sliced and drained
1Rinse chicken breasts and pat dry.
2Combine 2/3 of cup flour with salt, nutmeg, cinnamon, pepper and garlic powder.
3Thoroughly coat chicken in flour mixture.
4Place sweet potato slices in bottom of crock pot.
5Place chicken breasts on top.
6Combine soup with remaining ingredients except buttered rice; stir well.
7Pour soup mixture over chicken breasts.
8Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours or until chicken and vegetables are tender.
9Serve chicken and sauce over hot buttered rice.