Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 | Boneless chicken breasts |
| 2 tablespoons | Margarine |
| 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 |
| ¼ cup | Sherry |
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