4 chicken breasts
1/4 cup chicken broth
2 tablespoons melted butter or margarine
Salt and pepper
2 tablespoons dry Italian salad dressing mix
1 can condensed mushroom soup
6 ounces cream cheese, cut into cubes
1/2 cup sherry wine
1 tablespoon chopped onion
Brush chicken with butter and sprinkle with salt and pepper, and chicken broth. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.
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