Original recipe
You'll Need:
- 2 tablespoons butter
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (10.75 ounce) can condensed golden mushroom soup (or I used cream of mushroom soup)
- 1 (8 ounce) container chive and onion cream cheese
- 1/2 cup dry white wine (or chicken broth, I used broth)
- 4 skinless, boneless chicken breast halves
1.Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.
My notes:
- If you want to save on calories, skip the cream cheese entirely and just use 8oz fat free sour cream
- If you add more than 4 chicken breasts, just add a little milk to the sauce to thin it a bit
- We had this over egg noodles, YUM!
2 comments:
I can attest that this is good!! The only thing is that I was a dingbat and instead of reaching for my sour cream I took out the ricotta cheese and realized it when I was putting everything away. It still tasted really good (I'm eating the left overs as we speak). Next time I will try it with the sour cream, but I do know it tastes good with ricotta, too. I did mine over couscous and put some of the extra sauce over broccoli. YUMMY!
Loved it.might try with cream of celery or chicken next time to accommodate picky husband.
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