Cream Cheese Chicken
Yield
4 servingsPrep
10 minCook
8 hrsReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
for frying, cut up |
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
salad dressing mix, italian
|
* |
| 1 | can |
cream of mushroom soup
condensed |
|
| 6 | ounces |
cream cheese
cut into cubes |
|
| ½ | cup |
sherry
or sauterne wine |
*
|
| 1 | tablespoon |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
for frying, cut up |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
salad dressing mix, italian
|
* |
| 1 | can |
cream of mushroom soup
condensed |
|
| 173.4 | ml/g |
cream cheese
cut into cubes |
|
| 118 | ml |
sherry
or sauterne wine |
*
|
| 15 | ml |
onions
chopped |
|
Directions
Brush chicken with butter and sprinkle with salt and pepper.
Place in a crockpot and sprinkle dry mix over all.
Cover and cook on low for 6 to 7 hours.
About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan.
Cook unti smooth. Pour over the chicken and cover and cook another 45 minutes.
Serve with sauce.
