Italian Chicken

I found this recipe at Obesity Help. This recipe was posted by Jena B. This copy is slightly different then one by Sandra Lee. Her copy says to use a 5 quart slow cooker. Place 28oz Progresso whole peeled and drained tomatoes, 16oz C&W thawed artichoke hearts, 8oz fresh sliced mushrooms. The directions says to cook this on low 5-7 hours. Shred or cut the chicken into bite-size pieces (optional). Serve over cooked pasta (optional). Sprinkle with parsley (optional). I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 5 hrs 10 mins
• Serves: 4-6

Ingredients

• 15 (16 ounce) cans pinto beans, rinsed and drained
• 14 1⁄2 ounces  diced tomato with basil garlic and oregano, undrained
• 9  ounces frozen artichoke hearts
• 4 1⁄2 ounces  sliced mushrooms, drained
• 1 1⁄2 ounces  vegetable soup mix
• 4  boneless skinless chicken breasts
• 10 3⁄4 ounces  condensed cream of chicken soup
• 1⁄3 cup  bottled  Italian dressing

Directions

1. Combine beans, tomatoes, artichoke hearts, mushrooms and vegie soup mix in a slow cooker. Place chicken on top. Stir together soup and dressing and pour over chicken.
2. Cover cook on low for 5-6 hours.