4-6 boneless skinless chicken breasts
1 pkg. dry chicken gravy mix
1 - 10 ¾ oz. can cream of mushroom or cream of chicken soup
1 4-oz can of sliced mushrooms, drained OR 1 cup sliced fresh mushrooms
1 cup white wine (I use the cheapest stuff I can find). Could use apple juice instead.
Please don't be turned off by the wine...the alcohol cooks out but leaves a yummy, mellow flavor.
1 - 8 oz. pkg. cream cheese, softened
egg noodles boiled and drained
1. Put the chicken in a crock pot. Sprinkle gravy mix on top. In a separate bowl, combine the soup and wine and then pour over chicken/gravy mix. Sprinkle with mushroom pieces.
2. Cover. Cook on low 8 hours.
3. During last 30 minutes of cooking time, stir in cream cheese (I cut it into small chunks). Before serving, remove chicken (keeping it warm) and whisk the sauce until smooth.
4. Break up chicken and return to sauce.
5. Serve over egg noodles.
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