Cream Cheese Chicken

 

1 frying chicken — cut up

2 T. melted butter or margarine

salt and pepper, to taste

2 T. dry Italian salad dressing

1 can cream of mushroom soup

6 oz. cream cheese — cut into cubes

1/2 C. dry white wine or sherry

1 T. chopped onion

 

Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook unti smooth. Pour over the chicken and cover and cook another 45 minutes.

 

Serve with sauce.