Note: Served by Ginger Ratcliff as a "Welcome to Virginia" meal for our family. It tasted so good. I was surprised that it can all be done in the crockpot.
6 skinless boneless chicken breast halves (can be frozen)
1/4 cup butter
1 envelope (0.7-ounce) Italian salad dressing mix
1 can (10 3/4-ounce size) condensed golden mushroom soup
1/2 cup dry white wine or sherry
1 tub (8-ounce size) cream cheese with chives and onion (or plain cream cheese)
hot cooked angel-hair pasta
snipped fresh chives, optional
1. Place chicken in a 3 1/2- or 4-quart crockpot.
2. In a medium saucepan, melt the butter. Stir in the dry Italian salad dressing mix. Stir in mushroom soup, white wine, and cream cheese until combined.
3. Pour over the chicken. Cover and cook on low-heat setting for 4 to 5 hours. Serve chicken and sauce over hot cooked pasta. Sprinkle with chives, if desired.
