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Chicken and Mushrooms

6 Boneless chicken breasts
2 tb Margarine
Salt and pepper to taste
2 tb Dry Italian dressing
1 10 3/4 oz. cream of mushroom soup;fat free, undiluted
6 oz Light cream cheese; cubed
1 sm Onion; chopped
1 cn Mushroom stems and pieces
1/4 c Sherry

Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place chicken in slow cooker. Sprinkle dressing on top. Cover and cook on low for 5 or 6 hours. 1 hour before serving, mix soup, cream cheese, sherry and onion in a saucepan. Cook until smooth, stirring. Spoon over chicken. Add mushrooms. Cook 30 minutes longer. Serve over rice or noodles.

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