Wednesday, February 9, 2011


1 1/2 pounds chicken tenders, cut in bit-size pieces
1 8 oz. cream cheese- cut in cubes
1 can cream of mushroom soup
1 cup white wine
1/4 c. butter
1 envelope Italian dressing mix
1 package fresh sliced mushrooms
bow tie pasta

Combine all ingredients, except pasta, in a crock-pot. Cook 6-8 hours on low.  Serve over bowtie pasta.

Great served with roasted asparagus.  Pre-heat oven to 400 degrees. Place 4 T. olive oil on a baking sheet. Wash fresh asparagus and place it on the pan.  Sprinkle with sea salt and fresh ground pepper. Roast 8-10 mins.

Serve with warm French bread.

1 comment:

Patricia said...

Sounds delicious!Nana