3 skinless, boneless chicken breasts
1/4 cup butter, softened
1 (10.75 ounce) can condensed cream of chicken soup
2 tablespoons Worcestershire sauce
2 teaspoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried oregano
2 teaspoons dried basil
1/8 cup ketchup
Preheat oven to 350 degrees F (175 degrees C).
Cut skin from breasts, removing the insides and lining below.
Place breast in a shallow baking dish. Sprinkle with butter.
In a small bowl, mix cream of chicken soup, Worcestershire sauce, parsley, salt, oregano, basil, ketchup and cream cheese. Mix all together.
Place breasts in a medium saucepan and gently cover with cold water. Bring water to a boil, then reduce heat. Cover, reduce heat and simmer for 1 1 hour or until chicken is cooked through.