Yield: 6 Servings
|6||Boneless chicken breasts|
|Salt and pepper to taste|
|2 tablespoons||Dry Italian dressing|
|1||10 3/4 oz. cream of mushroom soup;fat free, undiluted|
|6 ounces||Light cream cheese; cubed|
|1 small||Onion; chopped|
|1 can||Mushroom stems and pieces|
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@...> on Dec 5, 1997