2 cans cream of chicken soup
1 can cheddar cheese soup
Chicken breasts (as many as you want)
garlic powder
oregano
Pour 1 can of cream of chicken soup, then half a can of cheddar cheese soup. Place as many chicken breasts as you want, then add remaining cheese soup and 1 more can of cream of chicken. Throw in some garlic powder and oregano, cook on low about 8 hours and serve over rice.
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