Prep Time
10 Mins
Cook Time
4 Hours 15 Mins
Yield
Makes 6 servings
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

How to Make It

Step 1

Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a 5-qt. slow cooker, reserving drippings in skillet.

Step 2

Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.

Step 3

Arrange mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.

Step 4

Note: For testing purposes only we used Good Seasons Italian All Natural Salad Dressing and Recipe Mix.

Step 5

To make ahead: Prepare recipe as directed. Transfer to a 13- x 9-inch baking dish, and let cool completely. Freeze up to one month. Thaw in refrigerator 8 to 24 hours. To reheat, cover tightly with aluminum foil, and bake at 325° for 45 minutes. Uncover and bake 15 minutes or until thoroughly heated.

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