2 1/2 to 3 lb. chicken
2 tbsp. butter
1 can mushroom soup
6 oz. cream cheese, cubed
1/2 c. dry sherry wine
Salt and pepper
2 tbsp. Italian dry dressing mix
1 c. chopped mushrooms
1 sm. onion, chopped
4 c. cooked rice or noodles

Wash and dry chicken. Brush with butter, salt and pepper. Sprinkle salad dressing over top. Cover and cook on low 5 to 6 hours. One hour before serving mix soup, cream cheese, sherry and onion in saucepan. Cook and stir until smooth. Spoon over chicken. Add mushrooms and cover and cook 30 minutes. Serve over rice or noodles.