2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) package cream cheese, softened
1 cup white cooking wine
1/4 cup butter, melted
1 (.7 ounce) package Italian salad dressing mix, Good Seasons
Hot cooked rice
Garnish: chopped fresh parsley
In a 4 to 6 quart slow cooker, combine chicken and soups.
In a medium bowl, combine cream cheese, wine, melted butter, and dressing mix, stirring until smooth; add to chicken mixture.
Cover, and cook on Low for 8 to 10 hours, or until chicken is tender.
Serve over rice.
Garnish with chopped fresh parsley, if desired.
Makes 4 to 6 servings.