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Meats | |
| 4 skinless, boneless chicken breast halves (about 1-1/2 pounds) 1 tablespoon vegetable oil (optional) 1 8 ounce package fresh button mushrooms, quartered 1 8 ounce package fresh shiitake mushrooms, stems removed, caps sliced 1/4 cup butter 1 0.7 ounce package Italian dry salad dressing mix 1 10 3/4 ounce can condensed golden mushroom soup 1/2 cup dry white wine 1/2 8 ounce tub cream cheese spread with chives and onion Hot cooked rice or angel hair pasta Snipped fresh chives or sliced green onions (optional) | |
| 1. If you like, brown chicken on both sides in a large skillet in hot oil over medium heat. Combine mushrooms in a 3-1/2- or 4-quart slow cooker; top with chicken. Melt butter in a medium saucepan; stir in Italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken. 2. Cover; cook on low-heat setting for 4 to 5 hours. 3. Serve chicken and sauce over cooked rice. Sprinkle with chives, if you like. Makes 4 servings. | |
Unrated | |
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