Cream Cheese Chicken
4 to 6 chicken breasts
2 Tbsp melted butter
Salt and pepper to taste
1 can condensed cream of mushroom soup
2 Tbsp dried Italian salad dressing
1/2 cup sherry
8 ounces cream cheese cut in cubes
1 Tbsp onion, minced
Brush chicken with butter and sprinkle with salt and pepper. Place in
crock-pot and add dried salad dressing mix. Cover and cook on low for 6 to
8 minutes. 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 for another 45 minutes.
Note: I have put all the ingredients into the slow-cooker all at once and
it came out just fine. Be careful if you choose this method since the
cheese sauce can burn. Also, I have added canned biscuits at the same time
as the sauce and it is a wonderful addition.
Serve over rice, noodles, or with biscuits.
Jenn Mom2sam &Tiny
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