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1eafrying chicken, cut up
1xsalt & pepper
1eacan cream of mushroom soup
1/2csauterne OR sherry
2tbbutter OR margarine, melted
2tbdry italian salad dressing mix
2eacream cheese (3 oz pkgs), cut in cubes
1tbonion, chopped
Directions:
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours. About 3/4 hour before serving, mix soup, cream cheese, wine, andonion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles. Serves 4 to 6.
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