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1 chicken -- cut up
2 tablespoons melted butter
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons dry Italian salad dressing mix (only half if small chicken)
1 can mushroom soup
2 packages cream cheese - (3 oz ea) -- cut in cubes
1/2 cup sherry
1 tablespoon chopped onion
Wash chicken and pat dry. Brush with butter, sprinkle with salt and pepper sparingly. Place in pot. Sprinkle dry salad mix over chicken. Cover and cook on LOW for 5 to 6 hours.
About 3/4 hour before serving, mix soup, cream cheese, wine and onion in saucepan. Cook until smooth. Pour over chicken, cover and cook 30 minutes. Serve with sauce. Serve with rice or noodles.
This recipe yields 4 to 6 servings.
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