Yield: 4 Servings
|1||Frying chicken -- cut up|
|2 tablespoons||Melted butter|
|Salt and pepper|
|2 tablespoons||Dry Italian salad dressing|
|10¾ ounce||Can condensed mushroom soup,|
|3 ounces||Packages cream cheese -- cut|
|½ cup||Sauterne or sherry|
|1 tablespoon||Chopped onion|
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in slow-cooking pot. Sprinkle dry salad mix over. Cover and cook on low for 5 to 6 hours. About ¾ hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook 30 minutes on low. Serve with sauce.
Serve with rice or noodles.
Recipe By :
From: Ladies Home Journal- August 1991 File