Jennie's Heavenly Slow Cooker Chicken

I make this ALL the time. Its the best slow cooker recipe ever! The only thing I change is I use chicken broth instead of white wine, and I use regular cream of mushroom soup- it has a better flavor than the golden mushroom soup. I always serve over angel hair pasta with a nice crusty bread to soak up the fabulous sauce. This is one of my all time favorite recipes!! I cook on high for 3-4 hours, OR on low for 6-8 hours.

great but easier version is: pan fry sliced onion & mushrooms in butter, then add chicken sprinkled with a lot of italian spices & fresh ground pepper, brown both sides. Add 2 cans regular mushroom soup, the chive & onion cream cheese (if you have only regular cream cheese use that) a few TB sour cream, heat through, add wine but it's better with about 1/3 cup sherry. Serve with cut-up fresh chives& parsley. Great with mashed potatoes or served on heated pastry shells.We like a lot of sauce, so you can play around by adding or deleting. Only takes about 20 min from start to finish and it's unbelievably great.

This recipe is wonderful. We call it Angel Chicken and have been making it for a long time now. You don't have to use the wine and there is still plenty of gravy to go over pasta or rice. Enjoy.

I thought this was fantastic!! I threw all ingredients into the crock pot and let it cook all day. I did however make some minor changes. I could not find 'Golden' cream of mushroom, so I used regular cream of mushroom. As for the wine, I substituted chicken stock for it...wonderful! As a left over, it was even better. I made some orzo past and server the chicken over it.....my friends all wanted the recipe. Thanks so much!!

This recipe is fantastic! The sauce is very similar to an alfredo sauce so I served it over fettucini noodles. I used plain cream cheese instead of the chive and onion cream cheese and it was still well seasoned. It actually ended up quite salty for my taste so maybe next time I would use half the Italian seasoning and add some other spices without extra salt. All in all it was a big hit!

Great taste, but way too salty. I like salt, but this dish is for salt addicts. I would definitely make again but cut the amount of Italian dressing pack to half or a quarter of packet. Update: 12/4 I made this recipe again today, the meal came out perfect. Here is what I changed to cut down high salt taste. 2 tbsp butter 1/2 of single packet (.7 oz) dry Italian dressing 1 8oz brick of cream cheese (chive cream cheese is too salty when mixed with other ingredients) 1 tbsp of chive seasoning 1 can of condensed golden mushroom soup 1/2 cup dry white wine 8 skinless boneless chicken tenderloins -follow same basic cooking directions in recipe I served this with a half of a box of mini penne noodles. I put 2 tabs of butter on noodles and pinch of salt & teaspoon of oregano on noodles. When you are ready to eat, just top noodles with delicious chicken & sauce.

This is just a crock pot version of my favorite recipe on this sight...angel chicken pasta. I've been doing it this way myself for years.

My boyfriend and I really liked this recipe. I made it with 98% fat free condensed mushroom soup and 1/3 less fat chive and onion cream cheese, plus changed the butter to use a lower fat spreadable butter made with olive oil. The only cooking wine I had was a dry white with lemon, so I used that. I don't like reviews that say they changed every ingredient in the recipe and that made it 5 stars, so while I did make some changes, I tried to stick to as true to the recipe as possible, just using lower fat ingredients. I will definitely make this again. To add a vegetable to the dish, I added a 16oz bag of frozen broccoli after the dish had cooked for 3 hours. We served it over pasta, and my boyfriend went back for seconds (he doesn't usually eat much!).

I agree with the one review saying the white wine was optional. This was a great recipe. It made a normal piece of white meat moist and savory. This is definitely a keeper.

This was delicious! My family loved it. It's very rich and tastes like something you would order at a restaurant. I served it over rice and my wife and kids all asked for seconds! I have six people in my family so I added a couple more chicken breasts. It turned out great. but I was a bit low on sauce. I was thinking of adding another can of condensed soup...

This is almost identical to the popular "Angel Chicken Pasta" on this site. The only difference is that this one has more cream cheese and less butter. I prefer the other recipe to this one.

Great as is! I love the white wine added in- totally makes the recipe.

SO I JUST MADE THIS RECIPE TONIGHT, GOT BIG THUMBS UP FROM THE KIDS TOO!! it was really easy and sooo good too. I did mix butter,soup,dash of white wine,put my own blend of italian seasons(basil,parm,garlic salt blend)sprinkled with that,block of regular cream cheese. in a saucepan. I also sliced an onion of your preference and layed that in the crockpot bottom, then 3 boneless chicken breast(Costco):). Then poured mix on chix added another dash of wine,cooking with wine is not like drinking it!! The heat kills the alcohol.I think, Lol!!! I also added a about 4 dashes of wishenshire sauce.(However you spell it). I love using it on chicken, gives it great flavor!! Put on High for 4hrs. then reduced to low for 1hr. or so!! Served with broccoli,warm wheat french bread and shell pasta noodles(my kids love the shells). I'm still waiting for hubby to get home so I can enjoy it with him

This was a last minute dinner choice as our dinner guests cancelled, noone wanted lasagna and I'm sick as a dog. I changed the recipe just a bit, to add more flavor. I sauteed some sliced onion, minced garlic and 4 ounces sliced baby bella mushrooms in the butter (I needed to add a little more butter) before adding in the other ingredients. Because I didn't have chive and onion cream cheese, I used the reduced fat cream cheese I had on hand and added in a teaspoon of onion powder and a couple tablespoons of fresh chopped chives. We thought this was very good, even my husband who can be kind of iffy with cream "gravy" type dinners. No leftovers. I served this with fluffy brown rice and roasted broccoli and cauliflower. Very budget friendly and quite bendable to make it more personal.

Wonderful flavor. I didn't have dry Italian-style salad dressing, so I used 1/3 cup of regular Italian salad dressing. The sauce alone could be used with many different things. I made this with 4 boneless thick-cut pork chops and it came out just as good as the chicken.

This is like a fancier version of Slow Cooker Chicken Tetrazzini on here which I've made many times. I loved the chive & onion cream cheese more than the plain. But I couldn't taste the wine so I will go back to using chicken broth. Delicious over fluffy white rice!

This truly is heavenly. I didn't quite have enough time to make this as written as I promised my daughter I would make this, but got home late. The only change I made was to cut the chicken up in bite sized pieces so it would cook faster. It worked. It was ready in 2 hours 15 mins on high and the chicken pieces were unbeliavably (sp?) tender. I'll make this again and again and will cut the pieces up just because it makes it easier to eat and serve. The only down size to this recipe is that one serving won't do it because it's so good you'll go back for more. Guilty of two servings myself. Thanks for the recipe Jeannie. Amazing.

I thought this was a wonderful recipe. I used a whole bag of boneless, skinless chicken strips. I also doubled the Italian dressing mix, 2 cans of golden mushroom soup, only 8 ounces of chive and onion cream cheese and 1 cup of chicken broth (instead of white wine). I also added chopped green onions. The sauce was a little thin so I thickened it with a water and flour mixture. I served it over fettucini and served it with garlic bread. Next time I think I will add sliced baby portabella mushrooms. As a beginning chef I know a recipe is good when my husbands tells me to add it to the rotation:) Thanks Jennie!

This is a favorite of mine for the slower cooker. However, I've added a few things to it. Once you have the mixture cooked in the saucepan and ready to add to the slow cooker, try adding in quartered artichoke hearts (I use one can), drained diced tomatoes (1 can) and 1/2 to 1 onion (how much do you like onions?). Then at the end of cooking I shred/slice the chicken and mix throughout the sauce. Serve over bow-tie pasta with fresh parmesan on top. So good! If it is too thick I toss in a bit of vegetable or chicken broth as well.

Wow...this was fantastic and made enough for delicious left-overs the next day. I didn't bother with heating everything in a saucepan...I just mixed it all together and poured it over the chicken. It was perfect! Served with pasta and a salad, this was a meal that will be used a LOT in our home!

I made exactly per recipe, and while the chicken was nice and moist, this was salty and bland at the same time. It was good enough to eat, but not to make again.

I made this tonight with a few changes. One of them accidental, one out of laziness, and one to kick it up a notch. The accidental one, I wrote down sour cream and chives instead of cream cheese. Then I grabbed french onion dip. It went in. Cut the chicken in half. Added lots of pepper and italian seasoning. Also used the large can of regular cream of mushroom because I knew I was going to the laziness step! The laziness one was I tossed in almost a pound of broken up angel hair pasta about 45 minutes before it was done and broke up the chicken. This is a GREAT recipe!

How nice to be surprised. I haven't always been happy with crock pot meals but this is a recipe that I will keep and make again for sure. Rather than cut back on salt (a few reviewers said "too salty") I used unsalted butter and paid attention to how much salt there was already built in the called for ingredients that I cannot control - the soup for example. I'm a Kosher salt fan as I find the flavour is less harsh and more pleasing even when using less. As a personal preference I used half white wine and half chicken broth. I was unsure if 4 hours on low would be long enough so I began at high for about an hour then turned to low for the remaining time. The chicken was very tender and the sauce smooth. I served it over basmati rice with a broccoli side. Delicious! The following night I made egg noodles serving them with the remaining sauce. Add economical as another bonus. Thanks so much for posting.

I used frozen chicken breasts and cooked in my crock pot on low for 8 hours....wonderful!

I made this yesterday and I really liked it. My husband didn't care for it, but he doesn't like mushrooms. I thought I could be sneaky about it--didn't work. haha Like another reviewer said, it did taste just a tad salty for my taste but it was still very good. I'll see what I can do to cut back on the sodium next time.

With my changes I'd give this a 5 star. As is it's a little bland for my taste and not worth the fat and calories. I added 3 peppers (red, orange, and yellow) and an onion - all sliced fajita style, 2 cloves garlic, 1 tsp Itl. seasoning, chicken broth instead of wine, and topped it off with a sprinkling of Parmesan cheese. Now that's worth it!

This came out good. I followed the directions exactly, with one substitution of chicken broth instead of white wine. My crock pot tends to cook kinda hot (the big 7 qt cooker) and chicken dishes tend to get overcooked and fall apart. The chicken was a little overcooked, I served it over brown rice and it was kinda blah. The next day, I reheated it and served it over some corkscrew pasta- awesome! I definitely loved the leftovers.

My grocery store didn't have the chive cream cheese, so I just used regular. Also I used cream of mushroom instead of golden mushroom. But still...AMAZING!! It smelled soooo good when I came home from work! Served it over rice because that's what I was hungry for. Boyfriend loved it and he's not a huge chicken fan! Don't over cook the chicken, because it is perfect after 4 - 4.5 hours! Will definitely be making this again!

Loved this! We're adding it to our menu ideas. I didn't have chive & onion cream cheese, so I used regular. I threw it all in the crock (seperately) with 6 frozen chicken breasts. Added 1/4 cup milk too. Slow cooked for 5 hours, and the last hour, I added only 4 oz. cream cheese and a 1/2 cup sour cream. Was so tender, it just fell apart. Served over wheat egg noodles - yummy!!!

This was so full of flavor. I served it over buttered noodles. Next time I'll add some broccoli and mushrooms. There was a lot of delicious broth left over so adding more veggies would stretch the meal. I was curious how the Italian dressing mix would taste, it was delicious. Thanks Jennie.

I added carrots, broccoli and cauliflower - used chicken stock instead of wine and sauteed onion and garlic. GREAT recipe! Excellent comfort food! Will make this again for camping.

GREAT recipe! I didnt have dry italian so I just did a mix of dry italian herbs with 1/4 cup chicken broth and since I have very picky eaters, I used cream of chicken instead of mushroom. Definitely used the wine(pinot grigio)which gives it such a nice flavor. Let it cook all day on low then served it over angel hair pasta. Everyone loved it and we have leftovers with plenty of sauce in the fridge. Thanks for posting such a great idea:).

Great, easy recipe. I just threw everything into the crockpot and I used cream of mushroom soup like most of the reviewers. Served over rice. Next time I will add mushrooms. Was a big hit at my dinner party.

Loved this! I started by melting the butter in the slow cooker on high and then added the cream cheese, soup, seasoning and Barefoot Riesling for the wine. I turned the cooker down to low and added the chicken. I cooked the chicken until it was falling apart (about 7 hours with frozen chicken), shredded it and then added back to the sauce. Served over egg noodles. Delicious!

Delicious and so easy. Will definitely make this again.

Serve over white rice, yummy!!

So delicious! I read a lot of reviews that said it was even better the second day, so I combined everything in the slow cooker after work (I have one where the whole ceramic part is removable) and stuck it in the fridge overnight. I started it the next day when I got home from school. The flavors are PERFECT. I can't imagine how anyone gave it less than 5 stars!

Had high hopes for this dish. It smelled wonderful while cooking, but eating it the flavors just did not work at all. Even my husband, who is far from picky didn't like it. Ended up going in the trash.

Yummy! This was excellent. Couldn't find chive cream cheese, so I cooked onions and garlic in the butter before adding the salad dressing mix. Didn't have any wine, so I used a whole can of chicken broth. I poured the sauce over six chicken breast halves and still ended up with plenty of sauce to be had. I let it cook for about 8 hours on low. It was delicious and the chicken fell apart in your mouth. I served over rice and the sauce with it was fantastic! I'll try pasta next time. My husband cleaned his plate twice. You HAVE to try this recipe - you won't be disappointed!

This recipe is FANTASTIC! I don't have wine or the golden mushroom soup in the house, so I substitute regular mushroom soup and chicken broth. Everyone loves this chicken, and I make it all the time! I find if I'm gone a little longer and the delicious gravy gets a little thicker, I'll add about 3/4 can chicken broth instead of the recommended 1/2 cup and that does the trick.

Yummy! The creamy sauce is so good and the chicken is very tender it melts in your mouth. I served this with rice and biscuts. Not the healthiest meal but it sure is good.

Very good recipe. I did sub the can of mushroom for real ones I use portobello baby mushroom . It make it great. Thanks for the recipe.

Fabulous! So easy and tasty! Will make again!

This was pretty good I will probably make again. I like to add shredded carrots to things for color so that was the only change I made.

This was so delicious and perfect for a cold winter night! I substituted half a can (about 1 cup) of chicken broth for the wine, just because I didn't have any on hand, and used regular cream of mushroom soup instead of golden mushroom. We left it on low all day, and the chicken came out tender and wonderful. I'll definitely make this again!

This was good but the same flavor could be made from healthier ingredients. We ended up shredding the chicken, adding steamed fresh broccoli and serving it as a alfredo sauce over penne.

great recipe i threw it all together in about 10 min and added some sauteed celery carrots and onions and threw it over some wheat pasta it was wonderful i used the zinfandel i had in my fridge and just used some mrs dash italian seasoning. My kids loved it!

Has been a favorite of mine for years. Double the recipe and cut boneless breasts into large bite size pieces and it's great for 8-10. Serve over pasta or rice. The wine offers a gourmet touch.

Maybe left it in the slow cooker too long? Not sure, but I wasn't crazy about this one... The kids enjoyed it, I just wasn't crazy about the taste. Rating as 4 anyway, though, because the picky munchkin did like it.

This is great! The only thing I did different was that I used 1/2 a carton of chive cream cheese and 1/2 a carton of red. fat cream cheese to try to cut down some of the fat. I cooked it on high for 4 hours and it turned out great, and we had plenty of sauce for egg noodles. We didn't think this dish was too rich like other reviewers.

This recipe is really good, but the only reason why I didn't give it 5 stars is because it was REALLY salty! I will definitely be using this recipe on a regular basis though... maybe finding a low sodium dressing mix? Thank you!

Loved this. Super easy. I love mushrooms so I added 8 oz. of fresh sliced mushrooms. I also used 1 can cream of mushroom with garlic soup. Added a delicious touch. I also added and extra can of low sodium cream of mushroom soup and 1/4 cup of water. I used low fat cream cheese. I served this over pasta, thus the extra soup. I like extra sauce. This is delicious, and suuuper easy. Even for a terribble cook like myself. Impossible to mess up!

Wonderful! Kids and hubby loved it! My 7 year old begged me to make it again! So easy to make. I put it over orzo pasta, which went nicely with it.

Meh. It was okay.

I was super happy with this recipe. It was fast, easy, and tasted great! I think next time I will try adding some more mushrooms. Definitly keeping this one.

This is amazing! I substituted plain reduced fat cream cheese for the chive and onion cream cheese and added some onion powder and dried chives because I didn't have the other on hand. My family loves this!

This was really easy to make. I did it on my lunch break. I added peas to the last few minutes of cooking. It def needs seasoning. I added garlic powder, salt, pepper and red pepper for a little spice.

We liked this recipe, but it is a lot like the Slow Cooker Chicken Stroganoff recipe on this site that we use very often. I think next time I will try the Angel Chicken Pasta from this site, which uses the same ingredients as this, but it is baked...I just think I might like it a bit better. The sauce was so good though, and I will make again!

I would give this dish 10 stars if I could. It is DELICIOUS! The only things I changed in the recipe was that I used regular cream of mushroom soup. I also added a can of mushrooms to the pot about 20 minutes before we ate it to add a vegetable. SO delicious!

This was pretty good, but the one thing I thought was strange was adding the golden mushroom soup, which has beef stock. I think a better alternative would be regular cream of mushroom soup. I think the mix of flavors for me, just wasn't great. I have made a similar recipe using regular mushroom soup, cream of celery soup, wine, dried onions and cheddar cheese, which has a much better flavor (to me). Anyway, its always good to try something new. Thanks for the recipe.

I absolutely loved the depth of flavor in this super simple dish. I served over gluten-free (brown rice) spaghetti. This recipe is BEGGING for sauteed mushrooms but alas my husband "hates fungus" - next time I'll make them on the side for me. The only thing...the sauce is very rich and thick, which normally I like, but this was like gravy. Maybe next time I'll try less cream cheese and add milk. Thank you for sharing Jennie.

Made 2 changes from necessity: used plain cream cheese and substituted chicken broth for the wine. Dinner was awesome! My two sons loved it and my husband said it's a "do again"! We eat a lot of chicken recipes - this was easy. I threw the chicken in the crock pot 1/2 frozen, too! Thanks!

I melted the butter and then just threw everything else into the slow cooker including frozen chicken breasts, and just gave it a quick stir. 5 hours later we had a good meal to serve over rice.

Fantastic flavor. This is definately a keeper for the cookbooks. Thanks for sharing.

AMAZING! I used fat free cream cheese. Heart healthy cream of chicken(2 cans). One cup chicken broth. Served with angel hair pasta. Less than 500 calories for a serving! And it was FILLING.

I give it a 3. Hubby gave it a 4. I didn't love it but didn't hate it. I would make it again with some changes. As recommended by other reviewers, I used cream of mushroom and not the golden. The dish was very salty. I guess it depends on the brand of dry italian that gets used. Or perhaps it doesn't need butter since I used cream of mushroom instead. Maybe both of those things. Also, I turned the slowcooker on high for a bit and warmed the contents in it (minus the chicken) until they were smooth. I then added the chicken and turned it to the low setting. If I have to use the stove to handle warming 90% of the ingredients, I wouldn't be slow cooking.

we didnt realyy care for this recipe but maybe it was a mistake i made....

I used ranch dressing mix rather than Italian and cream of chicken soup instead of mushroom, and it was really good! The chicken was tender, and the sauce was very tasty - did not seem salty and/or bland as other reviewers mentioned with the Italian dressing. Mashed potatoes would probably be a good side next time for all of the extra "gravy."

This is a fantastic recipe, especially when you don't have the time (or energy) to spend a lot of time in the kitchen. I followed the recipe exactly, and the chicken and sauce were delicious over jasmine rice. The only change I will try to make next time will be to seek out products with less sodium.

My husband loved it. Really simple recipe and even better the next day. I served mine over brown rice.

This is a very tasty recipe, but it's very rich.

phenominal!! I am an idiot though and forgot to add the mushroom soup and it was still fireworks!

Made this last night...my cooker over cooked the chicken on me and it fell apart but, the flavor of the sauce was great. My toddlers loved the sauce with egg noodles. My husband didn't like this dish, he thought the sauce was a bit rich. I will make this again but go lighter on the cream cheese.

I used cream of mushroom soup and added fresh mushrooms to it because my family really likes them. Towards the end of cooking I added some flour to the gravy to thicken it up and I served over noodles. This was very good - it has a definite fettucine flavor to it!

I took a chance making this since hubby hates mushrooms, but he loved it...we all did! The cream of mushroom soup added a delicious savoriness. I made exactly as written but added a can of corn (would have liked to add peas instead, but I was out). Served with rice & veggies and then a few days later, had the leftovers served over biscuits...yum!

This was good and the family ate it up. Followed the recipe as is, no changes necessary. I did however cook this 2 hours on high and 2 hours on low setting. Chicken came put perfect. Love the slow cooker recipes especially in the colder weather.

I made this for dinner last night. It was a little like the crockpot Italian chicken recipe that has been going around (cream cheese and Italian dressing) which I have made before and my family loved so I knew that this one would be a hit, as well. And it was. My husband and daughter scarfed it down. I doubled the sauce recipe and used 2/3 of a cup of regular Italian dressing instead of the dry stuff because that's what I had. I also added a whole onion and some mushrooms. It smelled fabulous while cooking and tasted declicious. I put it over rice. Will make again.

I have made this recipe again and again. It's easy and so delicious!

Yummy! I made a few minor changes. I sauteed fresh mushrooms and lots of garlic in the butter before adding the other ingredients. I also used neufchatel cheese instead of regular cream cheese (1/3 less fat) and 98% fat free cream of mushrooms soup to make this recipe a little less fattening. I also added fresh Oregano and a 1/3 of a packet of french onion soup mix instead of the italian dressing (it was all I had in the pantry). Had to add quite a bit more liquid (I used chicken stock) to make it saucey enough to pour over pasta. I served it over egg noodles and sprinkled fresh parsley on top. Turned out very good.

Super easy and quite tasty! Perfect for a lazy Sunday. We served over egg noodles with a salad. Next time I'd like to try it over angel hair pasta. I'll have to add this to my menu rotation. Thanks Jennie!

beautiful

I made this for 8 people last night, my first attempt and thus doubled the recipe- turned out to be fantastic!! Everyone cleared their plates including 4 seven / eight year olds. The chicken was divine, so succulent and tender, the sauce was so delicious and plentiful. Halfway through the cooking process I was doubtful about the herb quantities, they were so overpowering at that point ( I used the copycat recipe for the Italian dressing mix as couldn't find it), I also like many others used cream of mushroom soup as also could not source the golden mushroom soup, but by the end of the four hours the flavour was sensational. I added small fresh broccoli florets to the slow cooker an hour before the end and they were a great addition for colour and nutritional value, thankyou so much for this simple but heavenly recipe! This is a true keeper :)

I was really torn between three and four stars, but this was so easy that I opted for four. The chickent was moist and tender, but it just didn't have that wow factor. With all the wonderful chicken recipes on this site, I won't be making this again, but thank you very much for sharing it.

This is delicious and company worthy. Although it is not high calorie, I use low fat cream of mushroom soup and low fat cream cheese with diced green onion tops instead of the chive cream cheese. I have cooked it with carrots and yukon gold potatoes under the chicken, and have added a can of drained green beans at the end of cooking for a one pot meal when camping. Served it last night and one of my guests said she would choose this meal over lobster!

This was a great recipe served over pasta. Adding a good amount of sliced, fresh mushrooms really added to it. In addition to the wine I did add some chicken broth. I found that the first time I made this, the flavor of the Italian seasoning lessened the longer it cooked. So, I decided to stir the seasoning in the crockpot midway through the cooking time, that way it retained the italian seasoning flavor. I also sauteed some garlic and shallots and added that midway through the cooking as well and that really made the flavor pop. Delicious!

Loved this recipe and we didn't find it overly saucy at all. It made a lot for the 2 of us so the first night was served with rice and second with egg noodles. The sauce was excellent with both.

Subbed chicken broth for wine. Taste great! Thanks

good and easy recipe. I thought it was slightly salty but my family liked it! Thanks

I like to make this recipe with chicken broth instead of wine. I servie it over rice that I make with chicken broth instead of water. This is great comfort food!

I really didn't care for this! It is incredibly fattening and so not worth all those calories!

My 6 yr old couldn't stop MMMMing during dinner. I used what I had on hand, so subbed reg cream of mushroom soup, plain cream cheese plus dried chives & onion pwdr. Plus used chicken broth for wine. Served this over rice & it will defintely go in the reg rotation.

This was decent but pretty salty. I liked the consistency of the sauce, but it was sodium-packed even when served over plain white rice.

This was delicious! I used regular cream of mushroom soup instead of the golden mushroom. I used wine and thought it worked perfectly. I also added some parmesean/romano to the crockpot at the end. Changes for next time will be to add some sauteed mushrooms and to season the chicken before putting it in the crockpot.

I would give this 5 stars except my husband thought it was a little too salty. I followed the directions exactly, except I added some minced garlic - so easy and very tasty. I only had to cook it for three hours on low in my crockpot though.

This is really heavenly! This is great to eat with pasta or over rice! thx! :)

I modified the recipe slightly. I used regular cream of mushroom soup because the store I purchased my ingredients in did not have golden. Also, I used chicked broth instead of white wine. Otherwise I followed the recipe exactly and it was AMAZING! My daughter is notoriously picky and we have problems with her finishing her dinner nearly every night. She has SECONDS! She said that she wished we could have this every night for dinner! Nothing but compliments! Awesome recipe!

DH (fussy eater)and I both loved it. I followed it exactly,and would do so again. Only I''d make more since he ate most of it ....thanks Jennie

Very good flavor- I didn't use the whole Italian dressing packet though because of the high salt taste warnings from others. I used about half and it was very flavorful!

Used a papaya seed dressing to give it some zing and chicken stock instead of white cooking wine. Cut the chicken breast halves in half and they came out very tender. Great recipe