Italian Cream Cheese Chicken
2 lbs. boneless, skinless chicken breasts
1 (8 oz. ) cream cheese
1 pkg. Italian dry season mix
1 can Cream of mushroom soup with roasted garlic
1 can Cream of Chicken Soup
1/4 cup melted margarine
1 cup dry white wine
Hot cooked rice
In a crock-pot combine the chicken and soup.
In a medium bowl, combine the cream cheese, Italian Seasoning, wine & margarine until smooth. Add to the soup mixture and cook on low for 8-10 hours. Serve over rice and garnish as desired
Pairs Well With
I bought Sandra Lee's new mag and I love it! This recipe is in there. It is so easy to prep and then you get to walk away!