4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1 8-oz. pkg. fresh button mushrooms, quartered (sauteed First)
1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced (sauteed first)
1/4 cup butter
1 0.7-oz. pkg. Italian dry salad dressing mix
1 10-3/4-oz. can condensed golden mushroom soup
1/2 cup dry white wine(I used chicken broth)
1/2 of an 8-oz. tub cream cheese spread with chives and onion
Hot cooked rice or angel hair pasta
1.Preheat oven to 350 degrees.
2. Saute mushrooms in two tablespoons of olive oil if desired.
3. Melt butter in sauce pan, add dressing packet, white wine, mix well.
4. Add soup and cream cheese. Stir until it combines and melts.
5. Place chicken on bottom of 9x 12 baking dish add mushrooms and sauce. Bake in a preheated 350 degree oven for 60 minutes.
**To bake in slow cooker add mushrooms to the bottom of the slow cooker, add chicken and sauce. Cook on low for 5 hours.
Review: Amazingly good flavor. My 2 year old asked for more, and after dinner my husband stated " That was a good dinner I liked it." So it's two thumbs way up in my book!