4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1 8-oz. pkg. fresh button mushrooms, quartered
1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced (I use button, again)
1/4 cup butter
1 0.7-oz. pkg. Italian dry salad dressing mix
1 10-3/4-oz. can condensed golden mushroom soup
1/2 cup dry white wine (May substitute chicken broth, if desired.)
1/2 of an 8-oz. tub cream cheese spread with chives and onion
Hot cooked rice or angel hair pasta, for serving
Melt the butter in a saucepan and stir in the dry salad dressing mix. Using a wire whisk, stir in the soup, wine or broth, and cream cheese spread; stir until melted and smooth.
Cut up mushrooms and place in bottom of slow cooker; place chicken over the mushroom. Pour the sauce over the chicken.
Place lid on cooker and cook on low for 5 hours.
Serve with the hot rice or pasta, if desired.
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