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By tori420d

Ingredients

• 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
• 1 Tbsp. vegetable oil (optional)
• 1 8-oz. pkg. fresh button mushrooms, quartered
• 1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced
• 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
• 1/2 of an 8-oz. tub cream cheese spread with chives and onion
• Hot cooked rice or angel hair pasta
• Snipped fresh chives or sliced green onions (optional)

Details

Servings 4
Adapted from midwestliving.com

Preparation

Step 1

Directions

1. If you like, brown chicken on both sides in a large skillet in hot oil over medium heat. Combine mushrooms in a 3-1/2- or 4-quart slow cooker; top with chicken. Melt butter in a medium saucepan; stir in Italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken.

2. Cover; cook on low-heat setting for 4 to 5 hours.

3. Serve chicken and sauce over cooked rice. Sprinkle with chives, if you like. Makes 4 servings.