Cream Cheese Chicken
1 frying chicken, cut up
2 tablespoons melted butter
2 tablespoons dry Italian salad dressing mix
1 can condensed mushroom soup
6 ounces cream cheese, cubed
1/2 cup sherry – optional use chicken broth instead
1 tablespoon chopped onion
Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all.
Cover and cook on low for 6 to 7 hours.
About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook until smooth.
Pour over the chicken and cover and cook another 45 minutes. Serve with sauce.
Can top with shredded cheddar and parmesan during last 45 minutes of cooking as well.