Angel Chicken

• 2 (8 ounce) packages fresh mushrooms, quartered
• 4 boneless skinless chicken breast halves (about 1-1 1/2 lbs)
• 1/4 cup butter
• 1 (2/3 ounce) package italian dry salad dressing mix
• 1 (10 3/4 ounce) can condensed golden mushroom soup
• 1/2 cup chicken broth
• 0.5 (8 ounce) container cream cheese spread with chives and onions
• hot cooked rice
• cornstarch

1. Put mushrooms in a 4 quart slow cooker; top with chicken breast. Melt the butter in a medium saucepan; stir in the italian dressing mix, golden mushroom soup, chicken broth and cream cheese until melted.
2. Pour this over the mushrooms and chicken.
3. Cover and cook on high heat for 4 1/2 hours, or on low heat for 8 hours.
4. If the sauce is a little too thin, I mix about a tbs. or two of cornstarch in a 1/4 cup of water until it dissolves. Then I add this to the crockpot and let the sauce simmer for a few minutes, until the sauce is thickened a bit.
5. Serve chicken and sauce over cooked rice or pasta.
6. Enjoy!

fresh mushrooms, chicken breast halves, butter, italian dry salad dressing mix, condensed golden mushroom soup, chicken broth, cream cheese, rice, cornstarch

Taken from www.food.com/recipe/angel-chicken-441960 (may not work)