• Cooking Time: 8-10 hours
• Servings: 4
• Preparation Time: 5 minutes
• 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
• Garnish;
• parsley
• paprika

1. In a crock-pot combine the chicken and soup.
2. 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

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!