- 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
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.
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