1 8-ounce package fresh button mushrooms, quartered
1 6-ounce package fresh shiitake mushrooms, stems removed, caps sliced
4 skinless, boneless chicken breast halves (about 1-1/2pounds)
1/4 cup butter
1 0.7-ounce package Italian dry salad dressing mix
1 10 3/4-ounce can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8-ounce tub cream cheese spread with chives and onion
Hot cooked rice or angel hair pasta
Snipped fresh chives (optional)
1. Combine mushrooms in a 3-1/2 or 4-quart slow cooker; top with chicken breast. Melt butter in a medium saucepan; stir in Italian dressing mix.
Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken.
2. Cover; cook on low-heat setting for 4 to 5 hours.
3. Serve chicken and sauce over cooked rice. Sprinkle with chives, if desired. Makes: 4 servings