Cooking Directions

• 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.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.

Ingredients

• 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup1 cup  Chablis or other dry white wine0.25 cup  coarsely chopped pitted kalamata olives or oil-cured olives2 tablespoons  drained capers2 cloves garlic, minced1 can  (14 ounces) artichoke hearts, drained and chopped1 cup   jarred sun-dried tomatoes, drained and coarsely chopped2  pounds skinless, boneless chicken breast halves (about 8 breast halves)0.5 cup  chopped fresh basil leaves (optional)2 cups  regular long grain white rice, cooked according to package directions (about 6 cups)