2 1/2 to 3 lb. chicken parts
2 tbsp. butter
Salt and pepper to taste
2 tbsp. dry Italian dressing mix
1 (10 3/4 oz.) can mushroom soup, undiluted
6 oz. cream cheese, cut into cubes
1/2 c. dry sherry
1 sm. onion, chopped
1 c. chopped mushrooms
4 c. cooked rice or noodles

Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place chicken in slow cooker. Sprinkle salad dressing mix on top. Cover and cook on low for 5-6 hours. An hour before serving, mix soup, cream cheese, sherry and onion in a saucepan. Cook and stir until smooth. Spoon over chicken. Add mushrooms to pot. Cover and cook 30 minutes longer. Serve with cooked rice or noodles. Makes 6 servings.