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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 used more button mushrooms)
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 (I used water)
1/2 of an 8-oz. tub cream cheese spread with chives and onion
Hot cooked rice or angel hair pasta
Melt butter and add the Italian salad dressing mix, cream cheese, soup and water. Mix well until the mixture it is smooth.
On the bottom of crock-pot place the mushrooms and then the chicken on top. Pour the soup Mixture on top of the chicken. Cook on LOW for about 5 hours.
Serve over brown or white rice or cooked pasta.
Makes 6 servings
Note: I made half the recipe and it took me 3 hours on LOW.
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