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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:30 |
Total Time: |
5-6:00 |
Ingredients: |
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1 fryer chicken
4 tbsp. butter, softened
1 packet Good Seasons Italian dressing mix (dry)
1 can (10-3/4 oz.) cream of mushroom soup
1 pkg. (8 oz.) cream cheese, cut into cubes
3/4 cup sherry (not cooking sherry. If you won't drink it from a glass, don't cook with it.)
1/2 md. onion, chopped
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Directions:
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Cut up and wash chicken. Pat dry. Brush chicken with butter and place in crock pot. Sprinkle with dry salad dressing mix.
Cook on low for 5-6 hours. About 45 minutes before serving, mix soup, cream cheese, sherry, and onion in small saucepan. Cook until smooth (this is why you have to soften the cream cheese; if you don't, the sauce is lumpy).
Pour into crock pot over the chicken. Cover and cook for 30 more minutes on low. Serve with sauce over rice.
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Just like Mom used to make. Really. Since I was old enough to gnaw on a chicken bone. :)
Not a clue who Ann is. Mom got this recipe from a booklet that came with her crockpot about 30 years ago.
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