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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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A friend shared this company-worthy recipe with me. Thereâs enough of the smooth, creamy sauce to dress both the meat and the noodles, should you choose to serve them, too. Ingredients:
3/4 cup water |
1/4 cup butter, melted |
1 teaspoon garlic salt |
1 teaspoon dried basil |
1 teaspoon dried oregano |
6 boneless skinless chicken breast halves (5 ounces each) |
2 cups sliced fresh mushrooms |
2 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted |
1 package (8 ounces) reduced-fat cream cheese, cubed |
3/4 cup marsala wine |
hot cooked noodles, optional |
Directions:
1. In a greased 4- or 5-qt. slow cooker, combine the water, butter, garlic salt, basil and oregano. Add chicken and mushrooms. In a large bowl, combine the soup, cream cheese and wine; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with noodles if desired. Yield: 6 servings.
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