6 chicken breast halves without skin
¼ cup butter
1 envelope Italian dressing Good seasons
½ cup white wine
1 can Golden Mushroom Soup
4 ounces cream cheese with chives
Angel hair pasta
In saucepan melt butter.
Add dressing mix.
Blend in wine with whisk.
Stir in undiluted can of soup.
Blend in cr. cheese.
Stir until smooth and heat through gently. Arrange chicken in baking dish and pour sauce over all.
Bake 325 for 1 hour.
Serve over pasta.
I like to double the sauce as everyone wants more sauce on their pasta.
When I double it I don't double the dry dressing package.
I also add 1 c. chicken broth to the mixture in the saucepan.
It makes it less rich and stretches the sauce a bit.
One variation: I cut the chicken into strips and after dusting them with flour, I sauteed them in the 1/2 c. olive oil.
When they were brown I put them on a dish and made the sauce up, omitting the butter.
When the sauce was hot, I added the chicken and cooked it for 15 minutes longer.
Layer the chicken in the cooker, pour the hot sauce over and cook on high for 3-4 hours or low for 5-6 hours.