2 lb. boneless chicken, cut up
1 pkg. dry Italian salad dressing mix
1 can cream of mushroom soup
1/2 c. cooking sherry
3 tbsp. butter, melted
2 (3 oz.) cream cheese, cut into cubes
1 tsp. chopped onions

Wash chicken and pat dry before cutting into pieces Place in crock pot on low. Add butter and sprinkle salad mix over chicken. Cover and cook for 5 to 6 hours, stirring occasionally.

About 1 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan and cook until smooth. Pour over chicken and cook another 30 minutes. Serve over rice or egg noodles.