4 boneless, skinless chicken breasts
6 tablespoons butter
1 package dry Italian salad dressing mix
1 (8 ounce) package cream cheese
1 can cream of mushroom soup
6 ounces white wine
Cut chicken in large pieces. Melt butter in crock pot (on low heat). Sprinkle salad dressing on chicken and cook in crock pot approximately 3-1/2 hours. After chicken is done, mix cream cheese and soup in separate pan over low heat until creamy. Add wine. Remove chicken from pot. Mix creamy sauce with liquid in crock pot. Return chicken to pot and cook 15 minutes. Serve over rice.
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. ~Barbara Grizzuti Harrison
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