Anne's Chicken


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

This recipe is over 30 years old, and I still get raves about it when I serve it. The original recipe (from Crockery Cookery) calls for one cut up chicken, but with the ability to buy specific chicken parts these days, I usually use just thighs and breasts. Also I reduced the amount of butter. You can skip the sauterne if you have concerns about alcohol.


Ingredients You'll Need

1 frying chicken, cut up
1 T melted butter
salt and pepper
2 T dry Italian salad dressing
1 can cream of chicken soup
6 oz cream cheese
½ C sauterne or sherry
1 T chopped onion


Directions

Brush chicken with butter, sprinkle with salt/pepper.


Place in crock pot.


Sprinkle dry salad mix over.


Cover and cook on low 5 to 6 hours.


About 45 minutes before serving, mix soup, cream cheese, wine, and onion in small saucepan.


Cook until smooth.


Pour over chicken in pot.


Cover and cook another 30 minutes on low.


Serve with sauce over rice/noodles.


Serves 4-5.


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