| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Crockpot, Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; cut up |
| 2 |
tb |
Melted butter |
|
|
Salt and pepper |
| 2 |
tb |
Dry italian salad dressing; (half if sm. chicken) |
| 1 |
cn |
Mushroom soup |
| 2 |
pk |
(3 oz) cream cheese; cut in cubes |
| 1/2 |
c |
Sherry |
| 1 |
tb |
Chopped onion |
INSTRUCTIONS
Wash chicken and pat dry. Brush with butter, sprinkle with salt and pepper
sparingly. Place in pot. Sprinkle dry salad mix over chicken. Cover and
cook on low 5-6 hours. About 3/4 hour before serving, mix soup, cream
cheese, wine and onion in saucepan. Cook until smooth. Pour over chicken,
cover and cook 30 minutes. Serve with sauce. Serve with rice or noodles.
Serves 4-6.
Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland
<kirkland@gj.net> on Dec 05, 1997
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