6 Boneless chicken breasts
2 tbsp Margarine
Salt and pepper to taste
2 tbsp Dry Italian dressing
1 10 3/4 oz. cream of mushroom soup, fat free, undiluted
6 oz Light cream cheese, cubed
1 small Onion, chopped
1 can Mushroom stems and pieces
1/4 cup Sherry
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Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place chicken in crockpot. Sprinkle dressing on top. Cover and cook on low for 5 or 6 hours. 1 hour before serving, mix soup, cream cheese, sherry and onion in a saucepan. Cook until smooth, stirring. Spoon over chicken. Add mushrooms. Cook 30 minutes longer. Serve over rice or noodles.
Recipe by: Debbie Collins
Posted to MasterCook Digest V1 #363 by " Liz Custer" <custer@dconn.com> on Dec 5, 1997
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